Southern Ambrosia is a quick, easy, and refreshing side dish or dessert. The simple ingredients and recipe make this a trusty crowd-pleaser for any table.
Ambrosia. Ambrosia Salad. Southern Ambrosia Salad. It goes by a few different names. The folks over at Merriam-Webster say the word ambrosia means “food of the gods.” And I’ll say, I have to agree.
This sweet fruit salad (gotta love a place that calls dessert a salad, right?) is a perfect potluck recipe. You won’t find many summer soirees down South without some variation of this stuff on the menu. It’s a sweet – and somehow still light – dish that’s perfect for cooling off in the sweltering heat down this way.
What is Southern Ambrosia?
Southern Ambrosia is a true Southern side or dessert dish. This fruit salad features a combination of fruits mixed with whipped cream or marshmallows or both. Different recipes may also call for sour cream, pecans, and other ingredients, such as cherries. The most common fruits found in ambrosia are oranges, pineapple, and shredded coconut.
Southern Ambrosia is served chilled and as a side or dessert. This is especially popular during the hot summer months at potlucks and other gatherings. It is one of those potluck dishes that just can’t go wrong.
What’s Ambrosia Salad made of?
There are no hard and fast rules when it comes to ambrosia salad ingredients. For example, this recipe varies a bit from the one in my cookbook because, well honestly, my tastes have changed over the years. I really like the sour cream in this version as it brings down the sweetness a little.
You can change up your ingredients based on what you have on hand and what you like. Generally, however, most all ambrosia salads feature a fruit base (usually oranges and pineapples at least) with a white creamy substance mixed in, like sour cream, whipped cream, or yogurt.
The rest is up to you! Go wild and enjoy!
Variations and Alternatives
Sour Cream or Yogurt – You honestly don’t have to use either. However, for this recipe, I like to incorporate sour cream. You could absolutely use a plain yogurt or even a vanilla yogurt for added sweetness and protein.
Pecans or No Pecans – I didn’t include pecans in the recipe I have featured in my cookbook. However, who doesn’t like a few pecans thrown in, right? For even more flavor, give the pecans a toast before adding them to the salad. Just bake them on a rimmed baking sheet in an oven at about 350°F until they’re fragrant – usually about 5 minutes. Then, allow them to cool before adding to the mix.
Cool Whip or Whipped Cream – If whipped topping (A.K.A. Cool Whip) is your foe, you can certainly use fresh whipped cream in this recipe. Nevertheless, I find that the whipped topping holds up a bit better being that this dish really benefits from a little time in the fridge to allow the flavors to meld before serving. If you go the fresh route, you’ll need to whip about 1 1/2 cups of whipping cream with 5 tablespoons of powdered sugar until stiff peaks, then use as the recipe calls. Just beware that some of the fruit juices can cause it to break down.
Recipe Card
Southern Ambrosia
Ingredients
- 1 (20-ounce) can pineapple tidbits in juice
- 1 (15-ounce) can mandarin oranges
- 1 (10-ounce) jar maraschino cherries
- 1 (8-ounce) container frozen whipped topping, thawed
- 1/2 cup sour cream
- 1 cup sweetened coconut flakes
- 1 cup mini marshmallows
- 1/3 cup chopped pecans
Instructions
- Drain the pineapple and the orange segments very well. Set aside.
- Drain the cherries and slice each one in half. Rinse the cherries well and allow to drain. Set aside.
- In a large bowl, mix together the whipped topping and the sour cream. Add in the coconut and mini marshmallows. Fold in the drained pineapple, oranges, and cherries. Add the pecans and gently stir to combine. Cover and chill in the refrigerator for about an hour before serving.
Nutrition
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
Karen
Hey, Stacey!
I want to make this so I can take it to my Small Group Wednesday morning. Just picked up the ingredients from the store. The instructions say to mix the Cool-Whip with the Sour Cream. But the Cool-Whip container says excessive stirring will cause product to soften and become watery. Please advise.
Thanks again for everything you do!
Blessings,
I’d recommend prepping all your ingredients and stirring it all together that morning. Plus, while you can collapse it with excessive stirring, I don’t think you’ll be stirring it enough to make this recipe for that to happen.
Karen
This was amazing! What a fabulous Potluck dish! We couldn’t stay out of it!
So happy to hear that!
Debby
I fixed this for a ladies ministry luncheon and they loved it especially my Grandson he wanted the leftovers to take to school for lunch lol. I doubled the recipe which made alot!! It had such a good flavor I chilled it overnite.
You are a superstar, Debbie! So glad everyone enjoyed it!
Penny
My sister used to make this and bring to all our big family dinners. I had forgotten how much I loved it until I saw your recipe. Thank you so much!
You’re so welcome, Penny! hope y’all enjoy it!
Jennifer
I have made this twice now, both turned out so well! I wouldn’t change a thing. Husband raved about it. Took it as a side to a crawfish boil get together. Got rave reviews there as well! Thank you for sharing
20240511_152307
Awesome! So glad top hear you enjoyed it!
Grey McCormick
Excellent. I used fresh pineapple and orange segments as well as real whipped cream like my Grandmother always did. I chested with the coconut because my Great Aunt, Grandmother’s sister always grated fresh cocanut. You are correct that Cool Whip holds the shape better but does not taste as good as fresh whipped cream! I am a Southern girl and love this recipe!
There’s no doubting the fresh whipped cream tastes better, it can just get a little runny.
Shelby
Made it today for our annual Memorial Day picnic. Doubled the recipe we’ve got a lot of fold from all over the country coming. Bringing tjis and my famous baked beans. I’m sure to be the hit of the party. Great recipe. Thanks sweetie ♥️
Sure hope everyone enjoyed it, Shelby!
Rosemary
Great…I made it years ago
It never goes out of food style
Couldn’t agree more!
Cindi
This ambrosia is spot on. I didn’t do pecans but I did add blueberries. Also I used UNsweetened coconut flakes, added a few more marshmellows. Yum!
So glad to hear you enjoyed it!
Louise S.
The version of this salad I learned to make while living in Oklahoma was called “Five Cup Salad,” which was pineappple, mandarin oranges, marshmallows, coconut, and sour cream. It’s really good, as I’m sure your version is also.
Oh that sounds great. Thanks for sharing!
Yvonne
What else can I use instead of coconut flakes
Are you wanting to avoid coconut altogether?
Robert
Just like I remember as a kid. My Aunt made
This every Easter and often for summer picnics.
I used Cool Whip No Sugar Added, Daisy Light Sour Cream. Both the pineapple and mandarins were organic and in their own juice (not syrup). Mandarins not as sweet as what I had as a kid but I actually preferred them slightly more acidic but still sweet as the cool whip and coconut bring plenty of sweetness.
Thanks!
Glad to hear you enjoyed it!
Winnie Mom
I like the sounds of this recipe however, I am not a fan of cool whip or marshmallows either. I use heavy cream (2 cups) instead then adding 3 oz block of softened cream cheese. The cream cheese along with the small amount of powdered sugar stabilize it so it doesn’t drop with the fruit juices. Normally I just leave out the marshmallows and add in another kind of drained fruit. Soo Good!!!
Thanks so much for the idea! I have certainly stabilized whipped cream with cream cheese before but didn’t think about that with this one.
Lynn
Aunt Harriet added a little sugar & cream to mayo. Delicious.
Mrs. A
Hi Stacey (or really anyone else who’d like to comment)! What do you think about making this recipe for a Bridal brunch I am helping to give in a few weeks? I have been tasked with bringing a dessert and I don’t want anything that’s too heavy and this sounds like it might work? Thanks for any responses!
Jen
I think this would be perfect for a bridal luncheon!
Absolutely!
Sonya
I don’t like cherries, can you recommend another fruit I can use instead?
I would simply leave them out.
Deb
You could use a can of mixed fruit.
Leslie
My mother used to make this in the early 60’s, when I was very young. I remember her adding canned shrimp. Does anyone else remember that version?
Very interesting. I can’t say I’ve ever heard of adding shrimp.
Debra M Birmingham
I am really enjoying making your recipes. I’m amazed at how easy they are to make and taste so delicious.
I’m so glad you’ve had good luck with them! I hope you’ll find many more you enjoy!