Grandma’s Ambrosia Salad Recipe
User Reviews
5
Grandma’s Ambrosia Salad Recipe
Description
This ambrosia salad brings together multiple fruits, both canned and fresh, drained and chopped for bite-sized pieces. The combination of citrusy mandarins, sweet peach slices, pineapple tidbits, cherries, and fresh grapes balances natural sweetness and slight tartness. Adding sweetened coconut flakes and mini marshmallows introduces chewiness and richness to the fruit mix.
The salad dressing is made by folding sour cream with Cool Whip, which adds creaminess and a light texture without overwhelming the freshness of the fruits. Crystallized ginger contributes a sharp, spicy note contrasting with the sweet fruits. Pecans add crunch and earthy flavor but are optional to accommodate nut allergies.
Chilling allows the flavors to meld and the salad to firm slightly, making it a favored dish to bring to gatherings or serve as a cool refreshing dessert. Notes cite that nuts can be omitted for allergy-safe versions and suggest the recipe can be doubled for larger groups.
Ingredients
- 15 ounce mandarin oranges canned
- 15 ounce peach slices drained, canned
- 8 ounce pineapple tidbits canned
- 5 ounce maraschino cherries stems removed, jarred
- ¾ cup green grapes halved lengthwise, fresh
- ¾ cup sweetened coconut flakes
- ¾ cup mini marshmallows
- ½ cup pecans optional, chopped
- ¼ cup crystallized ginger candied ginger, diced
- 4 ounces sour cream
- 4 ounces Cool Whip
- pinch salt
Instructions
- Set a large colander in the sink. Pour the mandarin oranges, peaches, pineapple tidbits, and cherries in the colander.
- Once they are well drained, chop each peach slice into 3-4 pieces. Remove all cherry stems, then cut the cherries in half.
- Cut the green grapes in half. Chop the pecans (if using) and dice the crystalized ginger pieces.
- Set out a large salad bowl. Pour the drained fruit into the bowl. Add the grapes, coconut, marshmallows, pecans, crystalized ginger, sour cream, and cool whip. Add a good pinch of salt and gently mix the salad until everything is well incorporated.
- Cover and refrigerate until ready to serve. Can be made up to 7 days in advance.
Notes
- Omit pecans for nut-free versions, especially when serving at parties with diverse guests.
- This recipe can be doubled easily to serve more people.
- Ensure fruits are well-drained before combining to avoid excess liquid in the salad.
- Chill the salad before serving to allow flavors to blend and textures to set.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 172 kcal
% Daily Value*
| Serving | 0.5cup | |
| Calories | 172kcal | 9% |
| Carbohydrates | 27g | 9% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 6mg | 2% |
| Sodium | 35mg | 1% |
| Potassium | 218mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 23g | 46% |
| Vitamin A | 675IU | 14% |
| Vitamin C | 16.5mg | 18% |
| Calcium | 40mg | 4% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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