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
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.
I never add the pecans when I’m taking ambrosia salad to parties, in case of nut allergies.
This recipe can be easily doubled.
Serving: 0.5cup | Calories: 172kcal | Carbohydrates: 27g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 6mg | Sodium: 35mg | Potassium: 218mg | Fiber: 3g | Sugar: 23g | Vitamin A: 675IU | Vitamin C: 16.5mg | Calcium: 40mg | Iron: 0.5mg