Ambrosia Salad

October 27th, 2011 by Erin Gennow
Ambrosia Salad

Ambrosia Salad

Thursday Throwback

Ambrosia Salad

For this month’s Thursday Throwback I’m providing a couple different recipe versions for Ambrosia Salad — one made with all canned fruit, the other with mostly fresh and/or frozen fruit.

This was a common holiday and get-together salad with my family in Michigan, and always made with canned fruit.  But, if the fruit is fresh and in season, spend a bit more time to wash and cut it to make the fresh version.  Or try frozen and thawed fruit.

Prep Time: 10 minutes

Rest Time: 45 minutes

Serves 12

Variation #1


15 oz. canned fruit cocktail

8 oz. canned mandarin oranges

8 oz. canned pineapple

¼ cup extra maraschino cherries, optional

1-2 cups colored mini marshmallows

½ cup shredded coconut, optional

1 to 1 ½ cups whipped cream, or Cool Whip

½ cup chopped walnuts or pecans, optional


Open the cans of fruit and drain them, reserving the juices.

Put all the fruit, the mini marshmallows, the shredded coconut (if using), and the whipped cream in a large bowl and fold with a spatula to combine.  If the salads a bit dry, add in a bit of the drained juice from the canned fruit.

Let the salad sit for about 45 minutes in the refrigerator to allow the flavors to meld.

Just before serving sprinkle with the chopped walnuts or pecans.

Ambrosia Salad

Ambrosia Salad

Variation # 2


1 cup small red grapes

1 cup small green grapes

2 kiwis, sliced in rounds and then quartered

1 orange, segments removed from flesh and cut in half

½ cup pineapple segments, thawed if frozen, or from a can, or fresh

1 cup black cherries, pitted (defrosted frozen cherries if not in season)

1-2 bananas, ¼” sliced and then cut into quarters

¼ cup shredded coconut, optional

1 ½ cups plain low fat yogurt

1 teaspoon vanilla extract

Tiny pinch of fine sea salt

Squeeze of fresh lime or lemon, optional

½ cup chopped walnuts or pecans, optional

Fresh mint, for topping, optional


Thaw, wash, and prep the fruit.  Cut the bananas last.

Add all the fruit to a large bowl, add in ¼ cup fresh coconut if using, 1 ½ cups plain low fat yogurt, 1 teaspoon vanilla extract, and a very fine pinch of fine sea salt.  Add in the squeeze of fresh lemon or lime juice if desired.  Fold all ingredients together with a spatula to combine.

Let rest in the refrigerator for about 10 minutes for the flavors to meld together a bit.

Serve with chopped walnuts or pecans sprinkled on top and garnish with mint leaves.

A year ago on The Daily Morsel


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