Ambrosia Marshmallow Fruit Salad
(Fruit, marshmallows, cream, coconut, color & joy — the dessert salad many of us grew up loving.)
Yield & Time
Servings Prep Time Chill / Setting Time Total Time
about 8‑12 (depending on portion size) ~ 15‑25 minutes at least 1 hour, ideally more (2‑4 hours or overnight) ~1½ to 2 hours including chilling
Why This Recipe Works So Well
Combines juicy fruit + pillowy marshmallows + creamy, lightly sweetened dressing + coconut + sometimes nuts for texture.
The contrast in textures (soft fruit, chewy marshmallow, crunchy nuts/coconut) gives it appeal.
Easy to scale up or adapt to what you have.
Can be made ahead — the salad often tastes better after resting, when flavors meld.
Ingredients
Below is a “classic version” plus many optional additions and variations. Measurements are for 10 servings (roughly).
Ingredient Quantity Role / Notes
Canned / Fresh Fruit
Mandarin orange slices, canned or fresh 2 cans (≈ 15‑20 oz each) or about 2 cups fresh segments Sweet citrus flavor; bright color. Drain well if canned.
Pineapple chunks or tidbits, canned or fresh 1 can (≈ 20 oz) or ~1½ cups fresh Adds tropical sweetness and juice. Must be drained.
Maraschino cherries, drained ~ 1 jar (≈10‑12 oz) or 1 cup chopped Adds color, sweetness, nostalgic taste. Optionally cut in halves.
Optional additional fruit ~ 1‑2 cups Grapes (halved), fresh strawberries (sliced), bananas (just before serving), apples, peaches — your choice. Adds variety.
Marshmallows & Coconut / Nuts
Mini marshmallows 2‑3 cups Gives fun texture and sweetness. Use “fruit‑flavored” minis if you like color.
Sweetened shredded coconut (or flaked) ~ 1 cup Coconut adds chewiness and subtle flavor. Use unsweetened if you prefer less sugar.
Nuts (optional) ½‑1 cup chopped (e.g. pecans, walnuts, almonds) For crunch. Toasting nuts enhances flavor.
Creamy Dressing
Whipped cream (or whipped topping like Cool Whip) ~ 2 cups (or ~ one tub) Light, fluffy richness. If using whipped topping, ensure it's thawed.
Sour cream or Greek yogurt ~ ½ – 1 cup Adds tang and helps balance sweetness. Option: use full sour cream, or all yogurt, depending on taste.
Heavy cream (optional / in place of some whipped topping) ~ ¾ cup For a more homemade, richer texture.
Vanilla extract 1 teaspoon Aroma & flavor layer.
Powdered sugar (optional) 1‑2 tablespoons If you want to sweeten the cream more. Use sparingly.
Spice / Flavor Enhancers
Lemon juice (fresh) 1 tablespoon Brightens flavors, helps with fruits like apples or bananas to avoid browning.
Ground nutmeg or cinnamon pinch (¼ teaspoon) Optional, for warm aroma.
Equipment / Tools
Large mixing bowl
Colander or sieve (for draining canned fruit)
Measuring cups & spoons
Electric mixer or hand mixer (for whipped cream)
Spatula (folding)
Knife & cutting board (for any fresh fruit, nuts)
Refrigerator space to chill salad
Step‑by‑Step Instructions
Here’s how to assemble, with detailed steps and timing.
Step 1: Prepare & Drain Fruits
If using canned fruit (mandarin oranges, pineapple, fruit cocktail), drain them very well. Use a colander or sieve. Losing excess juice helps avoid a watery salad later.
If any fruits are fresh (strawberries, apples, grapes, bananas), wash, peel if needed, slice / halve appropriately. If using apples or bananas, optionally toss with a little lemon juice to prevent browning.
Step 2: Toast Nuts & Prepare Coconut (if using)
If using nuts: preheat oven or toaster oven; spread nuts on baking sheet; toast lightly (≈ 5 minutes) until fragrant; allow to cool; chop small. Toasting makes flavour deeper.
If using shredded or flaked coconut and you like toasted coconut flavor, you can toast coconut lightly on skillet until just golden. Be careful — coconut burns easily. Let cool.
Step 3: Mix the Creamy Dressing
In a mixing bowl, whip the whipped cream (or whipped topping) until firm or stiff peaks form (if using heavy cream). If using whipped topping (pre‑made), ensure it’s thawed.
To the whipped cream, fold in sour cream or Greek yogurt, vanilla extract, and if you want, a little powdered sugar. Stir gently to combine. Taste and adjust: if too sweet, reduce sugar; if too thick or tangy, add more whipped cream.
Step 4: Combine Main Ingredients
In a large bowl, add all the fruit (mandarin oranges, pineapple, cherries, plus any fresh fruit additions). Add marshmallows, coconut, nuts.
Pour the creamy dressing over fruit & marshmallows. Use a spatula to gently fold the mixture — avoid breaking up delicate fruit (especially orange segments). Goal is even coating, not smashing.
Step 5: Chill and Let Flavors Meld
Cover the bowl with plastic wrap or a lid, place in refrigerator. Chill for at least 1 hour; ideally 2‑4 hours or even overnight. Chilling allows flavors to meld, fruit juices to mellow, texture to set.
Just before serving, you may wish to fold again gently to redistribute any settled liquid. If marshmallows have floated, gently push them down.
If adding delicate fruit like bananas or apples, add those just before serving to keep appearance and texture fresh.
Step 6: Serve
Serve cold. Use a pretty bowl or dessert glasses. Garnish optionally with extra coconut, a few whole cherries, a sprinkle of toasted nuts, maybe a light dusting of spice (nutmeg).
Variations & Flavor Twists
Here are many ways to adapt or change the recipe depending on what you have or what flavor you prefer.
Lighter / Lower Dairy Option: Use more yogurt (Greek yogurt) + less whipped cream; or use whipped topping + yogurt instead of heavy cream.
Exotic Fruits: Add mango, kiwi, fresh pineapple, pears, or berries.
Tropical Twist: Use coconut cream in the dressing; add diced fresh pineapple or mango; use toasted coconut heavily.
Spicy or Tart Edge: Add a splash of citrus (lime or lemon); maybe a hint of grated ginger, or a dusting of ground cardamom for warmth.
Nut Free Version: Omit nuts; increase coconut or use toasted seeds (pumpkin seed, sunflower) if desired.
Marshmallow Variations: Use colored marshmallows for festive color; fruit‑flavored mini marshmallows; or use regular ones.
Extra Crunch: Some folks like to stir in a little crunchy cereal or chopped biscuits just before serving for contrast.
Make It Ahead: Prepare fruits & dressing the night before and whip marshmallows in [or toss marshmallows in] just before serving so they stay puffier.
Common Mistakes & Troubleshooting
Problem Likely Cause How to Fix / Prevent
Salad becomes watery Fruit not drained well; juice from fruit blends bleed; marshmallows get soggy; bananas or apples release moisture Fully drain canned fruit; add delicate fruit last; keep dish chilled; serve soon after chilling.
Flavor too sweet Too much sweetened whipped topping, sweetened fruits, sweetened coconut, added sugar Use unsweetened or lightly sweetened components; reduce or omit extra sugar; add more sour cream/yogurt for balance.
Texture too runny or soupy Over‑mixing; dressing too thin; letting sit too long Fold gently; stabilize dressing; add more whipped cream or yogurt; strain off excess juice if needed.
Fruit turns brown (apples, bananas) Exposure to air without acid Use citrus juice (lemon / lime) on them; add shortly before serving.
Marshmallows deflate or dissolve If salad sits too long; if juice from fruit seeps in; mixing too roughly Add marshmallows just before serving; use less watery fruit; fold gently; store chilled.
Full Example Recipe (Precise Version)
Here is a complete “Ambrosia Marshmallow Fruit Salad” recipe you can print or follow exactly. Scaled for ~10 servings.
Ingredients
2 cans (≈ 15‑20 oz each) mandarin oranges, drained well
1 can (≈ 20 oz) pineapple chunks or tidbits, drained well
1 jar maraschino cherries (≈ 10 oz), drained & optionally halved
~ 1 cup seedless grapes (halved) (optional additional fresh fruit)
2‑3 cups mini marshmallows (white or mixed color)
1 cup sweetened shredded coconut (or unsweetened if you prefer less sugar)
½‑1 cup chopped nuts (pecans, walnuts, almonds) – optional but adds nice crunch
Dressing:
• 2 cups whipped cream or whipped topping (thawed)
• ½ cup sour cream or Greek yogurt
• 1 teaspoon vanilla extract
• (Optional) 1‑2 tablespoons powdered sugar for extra sweetness
• (Optional) 1 tablespoon lemon or lime juice (especially if including apples/bananas)
Instructions
Drain all canned fruit very well. Let fruit sit in strainer for several minutes so excess liquid can drip off.
If using nuts: toast them lightly (≈ 5 minutes at ~350 °F / 175 °C, or in dry skillet), then let cool and chop into small pieces.
If using coconut flakes and toasting them, do so carefully until just golden; cool.
In a large bowl, gently combine mandarin oranges, pineapple, cherries (and any fresh fruit additions except delicate ones like bananas) + marshmallows + coconut + nuts.
In another mixing bowl, prepare the dressing: whip the whipped cream until firm peaks, fold in the sour cream or yogurt, vanilla extract, and powdered sugar (if using). Taste; adjust sweetness or vanilla.
Pour dressing over fruit mixture. Use a spatula to gently fold everything until evenly coated. Try not to crush fruit.
Cover bowl and refrigerate for at least 1 hour — 2‑4 hours or overnight if possible. The longer rest helps flavors meld, cream thickens, textures balance.
Just before serving, if using bananas or apples, add them now (toss with a bit of citrus juice first). Fold gently to distribute. If mixture looks watery (juice from fruit has settled), gently drain some excess or tilt out a bit of liquid.
Serve cold, ideally from a chilled bowl. Garnish with a few whole cherries, extra coconut, maybe a sprinkle of nutmeg or cinnamon if desired.
Presentation & Serving Suggestions
Use a crystal or clear glass bowl so you see the colors (or individual dessert glasses for smaller servings).
Garnish: a little extra shredded coconut around edge; a couple of whole cherries; a dusting of cinnamon or nutmeg; maybe a mint leaf for color.
Great next to holiday dinners: ham, turkey, etc.; or as dessert after heavy meals due to its lightness.
Serve with spoons; let guests scoop gently from top (so marshmallows and garnishes are showcased).
Make‑Ahead Tips & Storage
Advance prep: you can drain fruit, toast nuts & coconut, whip dressing the day before; assemble fruit & dressing and chill. Add delicate fruit or marshmallows just before serving to keep them fresh.
Storage: cover tightly and refrigerate. Generally keeps 2–3 days, though textures shift: marshmallows may absorb moisture, fruit may release more juice. Best within 1‑2 days for ideal texture.
Freezing: not recommended. Fruit & cream don’t freeze well; marshmallows will get tough or icy, fruit mush.
Sweet History & Context (Optional)
The word ambrosia means “food of the gods* in Greek mythology. The dessert gets its name because it’s considered heavenly, sweet, with heavenly flavors.
ููููุจูุฏูุง
+1
It’s a classic in the Southern United States, especially around holidays like Thanksgiving, Christmas, Easter. Many families have their own version.
Southern Living
+1
Ingredients have evolved: older versions may include only coconut, oranges; modern ones add marshmallows, whipped toppings, yogurt, nuts, etc.
Tastes Better From Scratch
+2
Chef's Pencil
+2
If you want, I can send a short version (just ingredients + steps) you can share in a comment, or a version tailored to fruits/nuts you have where you are. Do you prefer that?
ุฅุฑูุงู
ุจุญุซ
ุชุนูู
ุงูุตูุช
0 comments:
Post a Comment