Ambrosia Salad

Prep: 15 mins

Cook: 0 mins

Difficulty: Easy

Servings: 4 Servings

Ambrosia salad is a creamy, dreamy fruit salad straight out of a church potluck or grandma’s holiday table, alongside other retro recipes like Jello poke cake, cheese balls, and deviled eggs. Ambrosia salad has roots in the late 1800s, when ingredients like oranges and coconut were considered exotic luxuries — hence the name “ambrosia,” the food of the gods.

Ingredients

1 cup cold heavy cream1/4 cup powdered sugar1/2 teaspoon vanilla extract1/2 cup sour cream1 (20-ounce) can crushed pineapple in 100% juice
well-drained1 (15-ounce) can mandarin oranges in juice
drained1 1/2 cups mini marshmallows1 cup sweetened shredded coconut1 (10-ounce) jar stemless maraschino cherries
drained and halved (about 1/2 cup)1/2 cup halved green seedless grapes (optional)1/2 cup coarsely chopped pecans (optional)

Instructions

Beat 1 cup cold heavy cream in a stand mixer with the whisk attachment on medium speed until soft peaks form, 2 to 3 minutes. Add 1/4 cup powdered sugar and 1/2 teaspoon vanilla extract. Beat on medium speed until stiff peaks form, 30 to 60 seconds more. Beat in 1/2 cup sour cream until just combined.
Gently fold in 1 (20-ounce) can well-drained crushed pineapple, 1 (15-ounce) can drained mandarin oranges, 1 1/2 cups mini marshmallows, 1 cup sweetened shredded coconut, 1 (10-ounce) jar drained and halved maraschino cherries, and 1/2 cup halved green seedless grapes if desired with a flexible spatula until just combined. Cover and refrigerate for at least 1 hour or up to overnight.
When ready to serve, scoop the ambrosia into small serving bowls and sprinkle 1/2 cup coarsely chopped pecans on top