This Ambrosia Salad recipe is a delicious blast from the past that’s perfect for your next summer BBQ!
For my siblings and me, ambrosia salad holds a special place in our hearts. Growing up with a Midwestern mom, she always made this delicious dish as a side for summer barbecues and family picnics. As soon as we finished our plates of chicken wings and at least two sides of vegetables, we would devour the bowl of ambrosia in seconds. She always opted for fresh fruit rather than canned. However, I made this recipe the other day using canned fruit, and boy, were we missing out on some scrumptious flavor.
While ambrosia is definitely much sweeter and more dessert-like with canned fruit, whichever way you make it is guaranteed to be delicious. The sweetness of cherries and whipped topping finds the perfect balance with the gentle tang of the canned mandarin oranges and the mild acidity of pineapple, resulting in a beautifully harmonized taste. The chewiness of the marshmallows and the tropical flavors of the shredded coconut add a delightful twist. My favorite part is the crunchiness from the pecans. It adds a perfect contrast to all the soft, chewy ingredients.
You might be wondering, where is ambrosia salad even from? Ambrosia salad’s roots are firmly planted in the Southern states, emerging in the mid-19th century. Initially, the recipe was quite simple and only consisted of canned oranges, coconut, and sugar—ingredients considered luxurious at the time. It quickly became a symbol of prosperity and evolved over the years into a festive dish that has become a fixture on potluck and party menus.
Where did the term ambrosia come from?
In the Greek language, ambrosia translates to “immortality.” It’s derived from the Greek word ambrotos, which means “immortal.” In Greek mythology, ambrosia was believed to be the food and drink of the gods. While it was typically reserved for only divine beings, whoever consumed it would have immortality bestowed upon them. Over time, the meaning of ambrosia evolved to simply mean “something that is very sweet or pleasing,” usually in reference to food or drinks, like this delicious fruit salad!
How do I store leftovers?
You can store any leftovers in an airtight container in the refrigerator for up to 3 days. The fruit juices tend to accumulate the longer it sits, so you may want to drain off any excess juice before serving. Feel free to add more whipped cream before serving as well, to restore some of the creamy texture.
Serving suggestions
Ambrosia salad is the perfect dessert to bring to any barbecue. If you’re making these Oven-Baked Baby Back Ribs, some Smoked Brisket, or a plate of delicious Baked BBQ Chicken Legs, there’s no need to spend time in the kitchen making a big fuss for dessert—keep it simple and make an ambrosia salad! Every time my mom would make this dish, she would also whip up a batch of this tasty Watermelon Salad for a refreshing contrast.
Ingredients
- 1/2 cup nonfat plain Greek yogurt
- 8 ounces frozen whipped topping (regular or low-fat) thawed
- 1 8-ounce can pineapple chunks drained
- 1 11-ounce can mandarin oranges drained
- 1 cup maraschino cherries drained
- 1 1/3 cups mini marshmallows fruit-flavored
- 3/4 cup shredded unsweetened coconut
- 1/3 cup chopped pecans
Instructions
- In a bowl, fold together the nonfat Greek yogurt and whipped topping until smooth.
- Fold in the drained fruits, mini marshmallows, shredded coconut, and chopped pecans until well combined.
- Cover the bowl with plastic wrap and refrigerate for at least an hour to allow the flavors to blend. Serve cold for the best taste and texture.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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