Grandma’s Best Ambrosia Salad Recipe #ASpicyPerspective #ambrosia #marshmallow #fluff #summer
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5 from 6 votes

Grandma’s Best Ambrosia Salad Recipe

A fun and fruity retro favorite for summer potlucks and neighborhood barbecues. This “salad” may not be considered health-food, but it’s fluffy, chunky, and completely irresistible!
Prep Time15 mins
Cook Time0 mins
0 mins
Course: Salad, Side Dish
Cuisine: American
Servings: 12
Calories: 172kcal
Author: Sommer Collier

Ingredients

  • 15 ounce can mandarin oranges
  • 15 ounce can peach slices, drained
  • 8 ounce can pineapple tidbits
  • 5 ounce jar maraschino cherries, stems removed
  • ¾ cup fresh green grapes, halved lengthwise
  • ¾ cup sweetened coconut flakes
  • ¾ cup mini marshmallows
  • ½ cup chopped pecans, optional
  • ¼ cup diced crystalized ginger, candied ginger
  • 4 ounces sour cream
  • 4 ounces cool whip
  • Pinch of salt

Instructions

  • Set a large colander in the sink. Pour the mandarin oranges, peaches, pineapple tidbits, and cherries in the colander.
  • Once they are well drained, chop each peach slice into 3-4 pieces. Remove all cherry stems, then cut the cherries in half.
  • Cut the green grapes in half. Chop the pecans (if using) and dice the crystalized ginger pieces.
  • Set out a large salad bowl. Pour the drained fruit into the bowl. Add the grapes, coconut, marshmallows, pecans, crystalized ginger, sour cream, and cool whip. Add a good pinch of salt and gently mix the salad until everything is well incorporated.
  • Cover and refrigerate until ready to serve. Can be made up to 7 days in advance.

Notes

I never add the pecans when I’m taking ambrosia salad to parties, in case of nut allergies.
This recipe can be easily doubled.