Grandma’s Ambrosia Salad
I’m so thrilled to share my grandma’s classic ambrosia salad recipe for the iconic light and refreshing dessert that includes mandarin oranges, coconut, marshmallows, pineapple, and whipped topping. Known in some circles as “fruit salad with marshmallows”, this easy five-ingredient dessert takes only five minutes to make, is super customizable, and perfect for serving a crowd.
I can’t ever remember a time before ambrosia. We’ve been eating it in my family since I was old enough to chew, and most likely, for decades before I was even a blip on the radar. It seemed that my grandma could make ambrosia appear out of thin air, and we never ran out.
It was served up routinely for Christmas and Easter, and pretty much non-stop during the summer. Compared to things like cake and pie, ambrosia salad is a wonderfully fresh and light dessert.
What IS ambrosia salad?
If you’ve never heard of it before, you’re probably wondering what in the world this is! Ambrosia is an American version of fruit salad that dates back to the late 19th century and it seems as though everyone’s family has their own recipe or spin on it.
At its core, however, it traditionally contains pineapple and oranges (either fresh or canned), miniature marshmallows, and coconut. Keep reading for lots of variations!
Tips for Customization
My mom said my grandma used canned mandarin oranges and crushed pineapple. My sister insisted that my grandma used fruit cocktail. (Did anyone else’s grandma have can after can of fruit cocktail in the pantry? My grandma always had it, in large quantities, and I remember eating it a lot when I was a kid.)
My grandma’s original recipe is the one you will find below and included canned mandarin oranges and canned crushed pineapple, as well as coconut and miniature marshmallows, all tossed with whipped topping. However, when my grandma was in a pinch and didn’t have the oranges and pineapple, she’d simply use a big can of fruit cocktail, and we grew up eating both versions often!
That said, ambrosia is totally adaptable, and can include some combination of the following:
- Mandarin oranges
- Fresh orange segments
- Pineapple
- Coconut
- Miniature marshmallows
- Maraschino cherries
- Bananas
- Strawberries
- Grapes
- Pecans
And How, Exactly, Do You Make Ambrosia?
Okay, we have the main ingredients above, but what holds it all together? My grandma always used a single tub of Cool Whip and called it a day, but there are many other variations that use some combination of the following:
- Cool Whip
- Pudding
- Cream cheese
- Yogurt
- Sour cream
- Jello
There is even a green ambrosia version that uses pistachio pudding! (Sometimes it’s referred to as “Watergate Salad“)
And if you opt for the combination of grapes, cream cheese, and sour cream, you’ll be close to making my easy grape salad!
Can You Make Ambrosia Salad a Day Ahead?
Yes, yes, yes! The beauty of this five-ingredient, five-minute recipe is that you can mix it together the day before you need it and pop it in the refrigerator. I think it’s even better once it has been chilled for a few hours, but you can also serve it immediately if you need to!
Can you Freeze Ambrosia?
I only recommend freezing ambrosia if you use all canned fruit and Cool Whip.
The lesson here? Ambrosia is tremendously adaptable. Use what you have on hand. Use your family’s favorite fruits. Make it your own. Sometimes the simplest of recipes become the most special. Using fresh fruit and/or homemade whipped cream can cause it to be soggy and watery when thawed.
Watch the Recipe Video:
If you make this recipe and love it, I would so appreciate it if you would take a moment to leave a rating below. Thank you so much! ❤️️
Grandma’s Ambrosia Salad
Ingredients
- 11 ounce (311.85 g) can mandarin oranges, drained
- 8 ounce (226.8 g) can crushed pineapple, drained
- 2 cups (180 g) sweetened shredded coconut
- 2 cups (150 g) miniature marshmallows
- 8 ounce (226.8 g) container Cool Whip
Instructions
- Place the oranges, pineapple, coconut and marshmallows in a large bowl. Add the Cool Whip and, using a rubber spatula, gently fold the mixture until all of the ingredients are evenly distributed.
- Cover and refrigerate until ready to serve. Ambrosia can be stored in the refrigerator for up to 3 days.
Notes
- Fruit Options: Fresh orange segments, maraschino cherries, bananas, strawberries, grapes, or canned fruit cocktail.
- Dressing Options: Pudding, cream cheese, yogurt, sour cream, or Jello.
- Cool Whip Alternative: Use homemade whipped cream in its place.
- Freezing Instructions: I only recommend freezing ambrosia if you use all canned fruit and Cool Whip. Using fresh fruit and/or homemade whipped cream can cause it to be soggy and watery when thawed.
- Make-Ahead: This can be mixed together and refrigerated the day before serving.
- Storage: Ambrosia can be stored in the refrigerator for up to 3 days.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
[Photography by Ari of Well Seasoned]
This recipe was originally published on May 30, 2012.
I made your recipe and it turned out great. I actually made it for my grandparents to kinda cheer them up. We are going thru a tragic event and making this for my family took.our mind off it for the time being. Thank u so much.
Yum! This is a family favorite. Mom always made it for the holidays..even my birthday dinner :) We mix a little mayonnaise in with the Cool Whip otherwise it’s the exact recipe. We add extra mandarins..use all these same ingredients and add extra amounts if you feel you want more. Soooo good!!
I make my own version of ambrosia every Christmas. In addition to mandarin oranges, pineapple, seedless grapes, I also put into the mixture a can of lychees. Instead of dry shredded coconut, I use young coconut sport (which one can buy in an Asian grocery store) and coconut nata. I only use sour cream and miniature marshmallows (no cool whip).
I had not had ambrosia salad for many many years and all of a sudden I remembered it and went on a hunt to find the recipe. And, I am so glad I found yours:.) I made it for my grandkids and great-grandkids for the 4th of July. My 5 yr old great-grandkid didn’t like it. But unbeknown to anyone else, I had secretly made a special batch for myself without coconut. I hate coconut. And that was it. He loved it and he told his daddy that Great-grandma Emily made him a special salad that was just for him and I even sent some home with him for later. Do you know how much it warms your heart to have a 5 year old think you are wonderful and that he is special? He’s coming back over this weekend and he’s already asked me if I’m making him his salad. LOL It’ll be my pleasure little man!!!
My mom made Ambrosia from time to time and, if I remember, she used canned pineapple chunks and canned peaches. She would cut the sliced peaches into smaller pieces. She used marshmallows and coconut and I believe she used sour cream. I made it a couple of decades ago but I am going to make it again. I love it and it’s so versatile since it can be made with various ingredients.
I have made a lot of 5 cup fruit salads and this is my absolute favorite.
I love it, thanks for sharing this recipe.
I just love you! I mean, you always allow me to connect to so many memories of growing up. I don’t know if it is because I have family roots in the Pittsburgh area or what it is but I always turn to your recipes when I want something homey and real. Thanks again to taking me back to simpler times with your ambrosia recipe. My husband was just talking about this last weekend. I will be making this very soon!
Wow! It looks so good. I’m sure this is gonna be very refreshing. Just learnt your whole recipe and I’m so excited to share this with my kids. They would love it.
Thanks for sharing!
Have you stopped posting? I’ve not seen a new post in weeks. I hope not, this is one of my favorite food blogs!
I’ve been checking too. Hope everything is ok.
I really don’t like marshmallows. Can this be made without them? Which of the additional mix-in ingredients would you suggest as a replacement? thanks
Also could rice or tapioca be used for haters of coconut
Have had this with Orzo pasta instead of coconut. Very good.
I wonder why no one has tried blueberries in this mix? Seems like it would be great addition!
Sounds great to me. Would give it a nice tartness and add some pretty color.
My family makes a version with cranberries, a few grapes, and pecans. Delicious.
Excellent! 💯 percent!
My mother-in-law made something similar but called it five cup salad. 1 cup each of crushed pineapple, mandarin segments, sour cream, marshmallows and flaked sweetened coconut. She also made an “ambrosia salad” at Christmas but it had no sour cream or cool whip or binder of any kind. It was navel oranges, pineapple tidbits and maraschino cherries. The top would then be totally covered with sweetened coconut flakes and decorated with more cherries. This typically would sit in fridge overnight to let flavors meld and be served at Christmas brunch. I still make both. The fruit salad recipe is inexact, I usually buy 5 or 6 large oranges, a large can of the tidbits and a cup of more of the cherries. Although the pineapple is drained, it still has enough juice in the fruit to mix with the juice of the oranges. Delish and very refreshing.
I have been craving Ambrosia for weeks now!!! I love my mother’s Ambrosia. She always used banana chunks in hers along with Cool Whip, crushed pineapple, Mandarin oranges, marshmallows and coconut. She might have used real whipping cream as I recall. I’m going to make it ASAP. All the discussion about it here is making me crave it even more! Thanks Brown-eyed Baker!!!
My mother made Ambrosia salad (with maraschino cherries added because everything is better with a cherry on top) for a class picnic when I was in the 4th grade and forever after that I was known as the girl with a chef mom. She’s actually an accountant but it still tickles her to this day. My children affectionately refer to Watergate Salad as Green Squish.
Thanks for this reminder and walk down memory lane. I think this may end up being dessert tonight.
How have I lived 32 years of marriage without remembering ambrosia? Why did it take an email from the Brown-eyed Baker to put it back into my consciousness? I made it two weekends ago and I love it as much as ever. My persnickety family was less impressed, so it may not make an appearance for a while. But thank you for taking me back to family reunion potluck dinners. One bite and I was back in Ohio. Much obliged.
YUM!! This was so good and extremely easy! Thanks for the great recipe!
Yum. Will need to make this in honor of your Grandma😊
I remember making this years ago for office celebrations and it was always a big hit ( I also used sour cream instead of CoolWhip). Haven’t made it for years, but you have given me a nudge to make it this summer. Thanks for prompting happy memories!
At my house it was always called 5 cup salad.
One cup of each mandarin oranges, crushed pineapple,
Coconut, marshmallows and sour cream. We had it all the time. My Watergate salad was mandarin oranges, crushed
Pineapple, pistachio instant pudding, tub of cool whip, & marshmallows.
Well, just YUM!!!!!!! My two favorite summery fruit recipes!! Thanks for the recipes! Have a lovely summer, stay safe!
My mom called it One Cup Salad, because you use one cup of each ingredient. We used sour cream in ours.
Extremely easy! I kept it simple, but added maraschino cherries and walnuts. This was a different take on mine as it called for crushed pineapple and it was delicious! My mother who doesn’t like maraschino cherries said your recipe was her preference! Thank you for all of your wonderful recipes.
I make Ambrosia for potluck dinners. I use a can of mandarin oranges, a can of pineapple tidbits, maraschino cherries – sliced, and a package of small white marshmallows. I have used the colored marshmallows, but it doesn’t work well. Sour cream is what I use for the dressing. It’s made the day before the function and sits in the refrigerator melding together. Before serving, stir it up. No one knows that the dressing is a pint of sour cream! Everyone, that doesn’t already know, always asks how I made that wonderful dressing. I smile and tell them that it is a pint of sour cream.
Just scrolled through ALL of these replies, and didn’t see that anyone uses my friend’s secret ingredient for her Ambrosia.
Everyone just loves hers, and she includes horseradish sauce!
Love it! Ours is almost identical but we use chucked pineapple and add sour cream.
My mom/grandma’s version used sour cream rather than whipped topping, but I substitute that with plain Greek yogurt. She called it “Five Cup Salad” because it was one cup each of five ingredients. It’s been a holiday staple my entire life and is always gobbled up at potlucks.
This was a dish at Christmas in our house when I was growing and I am 61! It was just as you have showcased here with one small change.
I seem to remember Dream Whip instead of Cool Whip and in warmer months leave the creamy part out altogether. It’s great flavor and even better memories.
Ambrosia salad was a favorite of my grandmother’s and often on her table. She loved all things marshmallow and coconut :) She made the version with sour cream, which is how I make it as well.
Thank you for the delightful memories today.
So eat to read all of the Grandma stories. I know my Grandma would have loved this. My Grsndma made a version of a creamy fruit salad I seem to recall…but it’s been so long I just remember seeing grapes in there and probably something creamy. Everything she made somehow tasted amazing. You read the cliche a lot that is “made with love” but it’s so true. My Grandma could even make a simple sandwich taste like the most amazing thing you ever had. I so miss her but so am enjoying the Grandma recipes and tips😊
My grandma’s Ambrosia recipe contained sectioned grapefruit and oranges (This took a long time, and she usually enlisted her granddaughters’ help for that part), coconut, pecans, and maraschino cherries. It was so delicious and refreshing. We are from Georgia.
Do you have to add the coconut? My husband doesn’t like coconut
Hi Cathy, You can omit it.
I make an angel food cake, cut off the top, and make a well all around the inside of the cake (I use a bundt pan) . Fill the well with the ambrosia (I add maraschino cherries), replace the top and frost with more Cool Whip…..wonderful summer dessert!
Thanks so much! I enjoyed reading all about your grandma’s recipe and the variations. I’m going to make this after a 20-year hiatus and now back with my mother who doesn’t remember even having made it one time, and she made it a thousand! (Alzheimer’s). But I’m going to surprise her along with my brother flying in from San Francisco. Thanks again.
I always put sour cream in this salad. Soooo good!!
We generally use sour cream and add maraschino cherries. Use the canned fruits w/ 100% fruit juice. You can add the juice back, when needed. Also, to cut down on the sweetness, I use unsweetened coconut. Instead of the sweetened stuff. Works like a charm.
I’m going to have to try this yummy recipe. My grandma also made it but she didn’t use cool whip, pudding, sour cream or anything. Just the fruit. Your version sounds wonderful!!!
Sadly, I have no picture to share, because it was totally consumed! I have had ambrosia salad for years, since I was a kid, but my mom never made it with Cool Whip. It was just the fruit, coconut, and mini-marshmallows. It was served as a refreshing salad with dinner, especially on the hot, SoCal summers.
So tonight, I made it using Cool Whip. I also have always used cut up peaches (canned and drained when fresh isn’t available) along with the pineapple and Mandarin oranges. Major success!
I know this as 5 cup salad. Chunk pineapple and sour cream instead, everything else the same. A cup of each…hence 5 cup…lol
Same here Terry!
I make it with orange jello, marshmellos, mandarin oranges, crushed pineapple, and a 8oz tub of cool whip……I also change up and use strawberry jello, strawberries, cool whip pineapple and marshmellos…….love them…..they are equally good…..used this recipe for over 20 years…….everyone I know in the midwest prepared it this way…..way yummy!
I make mine with two packs of Jello, one can crushed pineapple, 2 packs of cream cheese, one large cool whip. I mix jello cream cheese and pineapple all together.. add a bit of cool whip. be sure to drain pineapple. sometimes I add coconut and or marshmallows, but it’s just as good without it. Lime and Cherry or Strawberry are the best for this, but any flavor will do also place cool whip on top after it’s made. love it
My Mother-in-law can no longer remember how to make her recipes. She asked me “what’s that stuff I made every year, I want some of that” I had an idea but wasn’t sure the ratio of items. Last year I saw your recipe and it looked to be the closest. Made it and it was a big hit. Mom said again this year “Sure wish I could remember that dish I made that me and Dad like so much.” Told her I’d make it again. I pretty much remembered but ckd out your recipe again and wanted to let you know it was a big hit. I used pineapple chunks and added cherries and pecans to make it as close as possible, everyone thinks it tastes just like Mom’s Ambrosia.
Can you Please tell me what is Cool Whip?
Is it Whipped cream or Cream cheese?
Thank you.
Flo.
Cool Whip is a prepared whipped topping. Here is the link to the product: https://www.kraftrecipes.com/brands/coolwhip/products/20002/products
I LOVE ambrosia! Your grandma’s version sounds like the one I grew up with. I have to make it soon. Yum!
My dad made ambrosia, but he added “Grape Nuts” cereal to it. Delicious the next day when when the “Grape Nuts” softened.
Try nata de coco from an Asian store. My favorite part of a Filipino ambrosia salad.
It look yummy. Thank for sharing.
Love Ambrosia salad….sharing with you that instead of Whipped Cream, I use 1 can of condensed milk and the same measurement of Sour Cream!!! Not so sweet and very light, especially after a heavy meal. All my fruits in juice… no syrup (and NO coconut) ! Thank you for sharing @thebrowneyedbaker
Ours is almost the same,we use sour cream instead of cool whip..
You reminded me of my grandma she use to make salads specially for me. Now coming to this ambrosia salad this one is superb . I am delighted to see pics you shared and looking forward to make this tonight.
I have made this for years and use Sour Cream instead of Cool Whip. A good choice if you want less chemicals in your food.
Oh my gosh this brings back memories! In our house this was called “5-Cup Salad” and was made with sour cream instead of Cool Whip. The last time I made this was with my mom a week before she passed away. Thank you for helping me bring back these nice memories!
I’m so sorry for your loss, Megan, but glad I could help conjure up some good memories :) xo
So simple, yet so good. I remember having a version of this salad as a kid.
Here’s the Ambrosia I grew up with (I turn 60 on Saturday):
1 small can chunky pineapple, reserving juice
2 small cans mandarin oranges
1/2 package mini marshmallows
1/2 package coconut
1 pint sour cream
2 bananas, sliced
1 small jar maraschino cherries, halved
Dunk banana slices in reserved pineapple juice, drain. Drain all remaining fruits and pour into a large clear glass bowl. Slowly stir in sour cream. Add marshmallows and coconut. Cover and refrigerate.
It is DELISH!!
Thanks so much for sharing (love the bananas dipped in pineapple juice!), and HAPPY BIRTHDAY! xo
Bananas won’t turn brown and why do you dunk the bananas?
My family called it Moron Salad (named by my step-grandmother) because it used 1 cup of each ingredient – mandarin oranges, pineapple chunks, coconut, mini marshmallows & sour cream. The name wouldn’t be considered PC these days but this was about 50 yrs. ago.
Times have certainly changed! But I love the easy measurements, makes it so easy to remember! Thanks for sharing!
Yes, this is how I remember it. We had it frequently at large family gatherings. We called it 5 cup salad. I little nicer than moron salad, haha.
Yes! I grew up eating Ambrosia Salad and I fed it to my children. We used with your recipe – except used sour cream. Oh dear. If my husband is looking over my shoulder, we will be having it again very soon. His favorite, and he has forgotten it.
My mother made it – and I am 74. Yikes! A very old recipe!
Thanks for the memories.
Haha! Yes, a totally retro recipe, I love it! Surprise your husband with a batch! :)
This is the southern ambrosia I grew up with. in Florida. It was most often served at Christmas when the citrus was freshly picked off of the trees. Sally’s Christmas Ambrosia
Titusville, Florida – 1965
Ingredients:
3 large oranges or 4 smaller ones
1 grapefruit, white
1 grapefruit, pink
1 cup grapes, green seedless
1 cup grapes, red seedless
2 bananas, peeled and sliced crosswise
1 small jar maraschino cherries (including juice)
3 tbsp powdered sugar.
Toppings –
Grated fresh coconut and chopped pecans.
Directions
Peel the citrus and cut fruit sections away from the segments between them. Put in large bowl and add juice squeezed from the remaining carcasses of the fruit. Add grapes, banana slices, cherries and juice, and powdered sugar. Stir gently until sugar is incorporated; then chill covered for 1 hour. Place toppings in small containers with spoons next to the ambrosia bowl for serving.
Thank you so much for sharing, it sounds delicious!
Boy, is ambrosia a blast from the past. When I was a kid, I was always in charge of making it. Back then we used dream whip which was pkgs of whipped topping mix added to milk. Thanks for the memories!
You’re welcome! Totally nostalgic for me, too!!
Yes, very nostalgic! I’m 68 and was taught to cook, by my grandma, who was born in 1881. I believe that all the Jello products came out in the 1930’s, maybe. Even my mother-in-law made these salads too. She was the Queen of Jello. I think she tried and was always making any of the new recipes that came out. It was always a treat to eat at her house because there was always a new Jello to eat and I’d go home with the recipe too! Still use them 45 years later as my favorites were a peaches and cream salad and also a layered blueberry salad. OMG, you’ve refreshed my mind and we have a food laden holiday quickly approaching! I’m not really a turkey fan, just the dark meat cold, so I may just be eating a Jello and stuffing Thanksgiving feast. I can really handle that one!
Is there a substitution for the shredded coconut?…
Hi Susan, Not specifically, but if you read above, there are a lot of options in terms of add-ins, so feel free to choose what you’d like!
This looks amazing and so festive, I can’t wait to try it!
I add sliced bananas and uncrushed pecans or walnuts or whateverer is available.
Can’t wait to try this
Thank you for such a heart warming post. I myself make piergoes a receipt from Grandma Checkie for the holidays as well. I wish I knew your grandma first name so I could call them grandma ” so and so ” ambrosia. But that’s okay you need not respond. Guess it’s our way of having them be part of our lives forever. That is of course if our future families carry on our tradition. Any way. Thank you for sharing. Will make this for Christmas.
I’m 66. My mom died when I was 16 and I remember her making this salad – the version with sour cream called “5-Cup Salad.” I’ve made it nearly every year since as part of Thanksgiving dinner. Funny, I never think of it as a summer dish!
You wrote about wanting to ask your dad or grandma questions. I’ve had the same experience and still do on occasion. Often it’s stuff that I didn’t know I’d want to know when I was much younger. And often it’s about recipes.
Michelle, Just wondering if you double the ambrosia recipe or not? And we have always thought of it as a salad and not a dessert. Also I loved your commentary on your Italian grandmother’s hospitality–what you said is so true!!! My mom is Italian and we always want to have more than enough and choices (something for everyone). So that is why I am wondering if you doubled the ambrosia recipe. (And it did look neat in the trifle. Is that one batch?) Thanks!
Hi Kathy, Yes, you could definitely double this recipe! Enjoy :)
I always doubled our “Fluff” salads as we used to call them, depending on the flavor of the gelatin or pudding mix. My 3 kids always wanted “Cherry Fluff” salad, which I obviously made with cherry flavored gelatin. Many years ago when my family had all settled locally, our holiday meals had a lot attendees. I had the largest dining area which could accommodate my 12 foot, when fully extended, dining room table and the secondary table of 6 feet long, including an excess of card tables, we had a lot of room! I do not like mini-marshmallows so I eliminated them and upped the fruits! I did double the recipe and made two flavors, the cherry and a pistachio flavor which were of holiday colors.
Really enjoyed reading this, I’m a great grandmother and was looking for an old recipe. It had mandarin oranges, pineapple, and of all things cottage cheese with lime jello. I need to talk to my niece but it really sounds like it might have been made from a ambrosia recipe. By the way the cottage cheese made it not so sweet. Need to find the other ingredient now. It was great and had no coconut in it.
Does any one know if ambrosia can be made without coconut. I love coconut flavor but I do not like the texture of coconut. I would love to hear a response from anyone. Looking forward to your response.
Thanks
Hi Gee, You can omit the coconut if you wish.
I never used any coconut in one of mine (I always made 2; 1 with coconut, one without) as my husband, my youngest son and 1 great-aunt didn’t like it. No problems.
Hi Gee, was just reading some of the comments here and saw yours. I was reading peoples comments elsewhere up above and saw a lady used Greek yogurt in her Ambrosia. I had read on other recipes (not on here) about a lady who liked the flavor of coconut but not the actual texture and she substituted coconut flavored yogurt/greek yogurt. That might work!
I was searching the web for this exact recipe. My mom made this when I was a kid. I’ve seen many versions while looking for this one. I’ve seen sour cream, cream cheese, mayonnaise, or yogurt but this is what I wanted to make my mom for Mother’s Day. Both my mom and I love it and I’m a mom too. As far as the memories it so true. I did not grow up having any grandparents on either side nor did I grow up with a father so I urge everyone to cherish who ever they have and make beautiful memories that will transcend along not only your lifetime but maybe your grandchildren as well if we are so blessed. Thanks for sharing your memories with us and for the recipe. I can’t wait not only to make it but eat it too. You can have your Ambrosia and eat it too!
Memories are such a precious gift!! I think of my “Granny” and “Grandma” almost daily and both sadly have been gone many years now. I wanted to share with you my memory of Ambrosia salad. 15 years ago I married. I remember being a young girl and going to many Bridal showers at my “Granny’s” house. Aunts, Cousins and neighbour girls getting married, all were given showers. Along with rolled sandwiches, ambrosia or 5 cup salad as I knew it, was served along with tea in cups and saucers and a hidden sticker under a random saucer :). As I had said I married 15 years ago and it was not until a shower was hosted in my Granny ‘s home by my Mother and Aunts, complete with rolled sandwiches, 5 cup salad and tea in a collection of tea cups, did I really believe that I was getting married! It continues to amaze me just how much a recipe can transport us to times in our lives we hold so precious. Thank you for sharing yours.
By the way, I am attending a bridal shower next week and I have decided, 5 cup salad will be my contribution to the celebration. :)
Loved your story! I lost my grandmother 10 years ago at 91, but she is always close to my heart and in thought. She taught me how and inspired me to love cooking and food! Thankfully, I have many of her very old cookbooks and recipes. I’ve been looking for an ambrosia recipe I could modify for my dairy and nut allergic daughter, and I think I’ve found it – thank you!! Unfortunately cool whip does contain milk proteins, so I’m going to substitute “Sour Supreme”. It is a dairy free sour cream substitute that is made with soy, and I’ve used it successfully in other recipes. Hoping this will work! I try to accommodate her as much as possible so she isn’t left out of the eating fun, which to me are some of the best Christmas memories!
Could I completely omit the coconut? Would it be any different? If its essential is there another option because I’m ellergic to coconut?
Yes, you could omit it without an issue.
How lovely!! Ambrosia is the best and the canned versions of the fruits are much better and sweeter than the fresh ones. Plus the cool whip cream is sooooo much better than whipped cream that you made yourself!! Why bother when cool whip is so good for you??????
I just lost my grandma last year, right before her 98th birthday. She too was an Italian lady who made ambrosia for summer gatherings. I still remember those recycled cool whip containers she’d use to send us left overs. My mom has a hand written version of this, except she threw in a small can of fruit cocktail and a little sour cream. We’d fight with my cousins over who got the maraschino cherries. Thanks for reviving this oldie but goodie. I brought this to a BBQ last summer and our friends’ children never had the pleasure of eating this light and tasty favorite.
Tasked with providing a fruit salad for church and automatically thought about my late Aunt Sarah. As a kid I remember watching her feel each and every orange and grapefruit with a smile on her face. Ofcourse coconut, powered sugar and cherries were used, and it was a great and sweet dessert. Can’t get a kid near grapefruit. I miss her tremendously and this gave me another opportunity to think her of her…with love.
My hubby and I were sitting here arguing about how ambrosia is made and what ingredients are used, well darnnit, he wins, I thought that you whip jello until it is creamy (orange, pineapple or lemon) and then add fruit. He says it is cream. I love your grandma’s recipe. I miss my Nanny with all my heart, even though she never cooked, she worked outside the home, there were a few recipes she had that i adore just like you do. When I make this we will salute your Grammy.
My Grandmother made this recipe twice a year, once for Easter and then for Christmas. After moving to Missouri from California (Dad was Military); I never had it again. My Grandmother has since had a stroke and her memory is not the greatest, I have tried getting the recipe from her and she only remembers bits and pieces.
This is BY FAR the closest I have come to the original that she made, it is missing one element…she always used maraschino cherries (halved).
I WILL be making this for Christmas this year (as a surprise).
Hopefully I can do it justice.
Thank you for the recipe and letting us share in your memories.
Is Ambrosia considered a dessert? I think it is, but my friend says that they used to have it WITH a meal. Sounds nasty to me! :)
FINALLY! The real deal for ambrosia salad. I had to sift thru tons of pages to find a website that had it correctly and also included a photo. My search is over.
That sounds interesting, will try to do this soon.
Thanks for sharing
Grandmas (grams, nanas, gommies, & g-mas) make the world go round :) My Gram just passed this May 13 @ 104!! And this just reminded me of all her fabulous recipes :) My aunt is putting together a book of them for me. It’s one of the best ways to remember someone!
Lovely story. My family had this on occasion. We also had a cranberry Waldorf salad, the recipe of which I include here. The “melted” marshmallows, combined with the whipped cream give you the texture of Coolwhip, without having said ingredient. I just noticed that several people were asking how to make the ambrosia with out so much processed food. I suppose the marshmallows would be considered processed, unless you make your own. Obviously, you’d want to switch up the fruit to make the ambrosia ;)
Cranberry Waldorf
serves 12
2 C. fresh cranberries, ground
3 C mini marshmellows
3/4 C sugar
2 C diced tart apples
1/2 C seedless grapes, halved
1/2 C broken walnut meats
1/4 tsp salt
1 C whipping cream, whipped
The night before serving, grind the cranberries and stir them and rendered juice into the marshmellows and sugar. Cover and put in fridge. The next day stir in apples, grapes, walnuts and salt. Fold in the whipped cream.
My family called it honeymoon salad made with sour cream instead of cool whip and my mom always added a cup of chopped pecans because I always remember this being made along side lime jello with shaved carrots and pecans in it.
I lost my mom in January and also thought I lost some of her recipes that I was sure she never wrote down, specifically her potato salad that I always meant to ask her for. I just stumbled upon it and was shocked that it actually tasted the same with the measured quantities because I know she never measured anything for this recipe! Just tasting it brought tears to my eyes.
I find myself wanting to call her often, and you are so right that we need to talk more and cherish everything with the time we have.
Glad you were able to share a family recipe. They’re always the best!
Such a nice post… I lost my Sicilian mom this past February, and at least once a day my hand reaches for the phone to call her until I catch myself. She always used to say that if there were no leftovers that means you didn’t cook enough in the first place. Someone may have wanted a second helping, and they didn’t get it–the ultimate Italian cook’s shame!
What a lovely post =] And the pictures are gorgeous
What a sweet post! This ambrosia salad is a perfect tribute to your grandmother!
I remember my sister and I loving this as kids. The perfect summer treat! Now I can make her some ;). Thanks!
My step-grandmother’s recipe was called Moron Salad because it was a cup of each ingredient. It called for pineapple tidbits and sour cream instead of whipped topping. Mom always made a separate dish without coconut for one of my sisters.
what I wouldn’t give for just one more day with those in my life who have passed … it’s funny how the thoughts flood in when those people are gone, all the things you wish and want to know more about but never thought anything more about.
Oh, I love ambrosia. Thanks for sharing your grandmother’s recipe. I’m pretty sure that “back in the day” she used sour cream or something else because Cool Whip wasn’t available.
Our family also had to versions, one with the mandarin oranges, pineapple and coconut and another called “Edna’s Salad” that was made with vanilla pudding cooked with the juice from a can of fruit cocktail. The cooled mixture was then combined with the fruit cocktail and whipped cream was folded in. It’s fabulous. Yes, canned fruit is a grandma thing. My 91-year-old mother-in-law gets panicky if there’s no canned fruit in the pantry. I’d never buy it myself.
Nineteen is pretty young to lose your father. The thing is, at that age you don’t even really know all the things you’d like to know.
This looks really, really good! I’v never had Ambrosia before, but I must try it soon!
I relate to your reaching for them before thinking. It´s also a natural and sweet way to keep them close.
I never had anything like your recipe. Here Ambrosia is a milk, sugar and egg mixture cooked a lot on the stove, that ends up like a cross between flan and bread pudding.
Yep, my gram also had an endless supply of fruit cocktail in her cupboard. Must be a popular item among old ladies :) This ambrosia salad looks just like the one my gram made for us, great memories!
Interesting that you would mention this story with this salad. My grandma always made a salad very similar to this every Thanksgiving. She is still alive, but a year ago she fell and has a lot of memory problems now. One thing she discovered was she forgot her recipe for this salad! She was asked to bring it recently but couldn’t even remember how to begin. She never wrote it down, since she never guessed she’d forget it. I will have to try this and see if I can tweak it to what I remember. Thanks!
Aww, I am so glad that you might be able to use the recipe to help your grandma. Best wishes to her!
Ambrosia was always at our family dinners too. It was very popular. My mom made it just about the same but she added nuts on occasion.
My mother-in-law made this all the time except she also added cottage cheese and a small box of orange jello powder. She said it was a “complete” lunch that way!
Have you ever made the dessert salad similar to this, with the pistachio pudding? that’s what we always called Ambrosia Salad. I think sometimes it’s called Watergate salad. There’s a good frozen fruit salad recipe on Pinterest from an Atlanta department store’s tea room from a long time ago. I’d like to try it, and I’d like to try yours, too. I see why it kept popping up. :)
Hi Ana, I have never had this, but saw it mentioned above as well. I’m going to have to try it!
That is so unbelievably heartbreaking about your father. I’m personally, very close to my dad and I can’t imagine ever losing him. Thanks for the beautiful reminder that we all need to make the most of our time with family.
And the ambrosia salad looks delicious!
Mahalo for posting this recipe. My Auntie J used to make this for me time to time as she knew I loved it. She’s gone now as we lost her too soon but I pinned this so I can make it one day and think of all the great memories of her.
My mom has also been making Ambrosia since before I can remember (I was a kid in the 70s). She still makes it every Christmas using a combination of Cool Whip, fruit cocktail, coconut, maraschino cherries and fresh fruite (apples, bananas, etc.). My sister and I still love it but our husbands think it’s disgusting! I guess it’s all about what you grew up with :)
I love your personal touches to your entries.
I love ambrosia. it’s so delcious and refreshing. I love it mostly though because I finally found a dessert that I could make for my Sister in-law who has Celiac Disease and can’t have any wheat products. So no cupcakes, cake, etc. The Ambrosia makes her so happy!! and me too. :)
Elisa, why don’t you just make her pumpkin pie without the crust? We do this all the time for dessert. Just mix up the filling for a pie and bake it in a buttered casserole dish. Still tastes great with a blob of whipped cream!
I always make rice krispie treats on my dessert list for holidays. Great for celiac, allergy suffers.
I think my mom used sour cream, too, and mayonnaise? All I know is that it was SO bad for you. But SO good. Thanks for a memory. :)
I love ambrosia, so much! Thanks for the recipe :) My grandmother always has cans of fruit cocktail in the pantry, it’s like a Grandma Requirement I think! Food never runs out at her house, either.
I love this recipe! Thank you for sharing it and your story. Being a Pittsburgh girl myself, we actually referred to this as ‘funeral salad.’ I never thought twice about it until I was older and asked my grandmother in front of family friends if she was going to make it. “What does she want?” Asked the family friend.
Have you ever heard it referred to as funeral salad?!
Hi Rachel, I have never heard of “funeral salad”!
Awww this post was so sweet. And I totally can relate to Italian Grandmas – You eat a huge plate of food that can feed an entire family and she says “You didn’t eat nothin’!”. Oh, and I love the cherry on top :)
I make something really similar every summer (about once a week, sometimes more). I include maraschino cherries and use sour cream, not Cool Whip (like several others have said), and I use chunk pineapple, not crushed. And I only use about half as much coconut and mini-marshmallows. And I like how it changes it up when I add a can of fruit cocktail.
When I’m feeling quirky, I add some cinnamon and nutmeg.
I lost my Grandma 15 years ago but she used to make a salad like this, but she called it Hawaiian Salad and instead of the cool whip, she used sour cream! It added a nice tangy flavour but you would never guess it was sour cream!
I love old family recipes!
This is a really sweet post. I lost all of my grandparents by the time I was 12, but I’m glad to have a few memories of them still. One thing that I find especially comforting is to think of the things you do in your life that reflect your grandparents. For example, my mother’s mother made “Nana cookies” the way yours made ambrosia, so I feel as if I am channeling her whenever I duplicate that recipe. My love for swings comes from my mother’s father (who would push me on the swings for hours when I was a baby), my passion for science comes from my father’s father, and my love for gardening and crafting comes from my father’s mother. There is certainly a piece of your grandmother in you, and you emulate her every time you recreate one of her recipes :)
I don’t care for pineapple, so whenever I make ambrosia salad, I add canned pears!
My grandparents have been gone for quite a few years now, however, that doesn’t stop me from asking questions or seeking their guidance. I just have to listen for the answers.
I love the way you put this, so true, and beautiful.
Thanks so much for sharing this with us. I’m sure you’ll be the one to pass this recipe down to the future generations and *you’ll* be just like your grandmother.
Thanks for a neat post. My Gram passed away this past winter at the age of 90, and it is odd how your mind, at times, forgets that. I, too, have found myself thinking, we’ll have to ask Gram (although her hearing was pretty bad, so asking was difficult :) Same with looking at pictures – can’t ask anymore who those people were from back in 1940…
My family too uses sour cream, but they also add halved maraschino cherries. My grandmother also made a variation that included pecans, coconut, mandarin oranges and sour cream plus a can of fruit cocktail. Though I am in my 60’s, I still remember those times together with fondness. Memories are the basis of all loving thoughts.
We make this salad, but use sour cream instead of cool whip. So delicious!
I really related to this post for two reasons. One, my family always ate ambrosia salad at every special occasion when I was a kid. My grandma started it and my mom continued it. Also, I lost both my parents and my oldest brother to cancer about 6 years ago now when I was about 30. I can’t tell you the number of times I wish I had asked particular questions about life, my parents, and yes – my mom’s recipes while I had the chance. We have a lot of good memories connected to the kitchen. Thanks for the post. :)
I remember this recipe well and could eat it right now. Thanks for sharing. And I agree…what’s with the fruit cocktail. It was always in the cupboard. Did it actually taste good? I don’t have a positive memory.
I hated the big green grapes in fruit cocktail! I only liked the cherries, peaches and pears!
I also disliked the grapes. They were so soft and squishy. I, too, rooted around for the cherries and it seemed to me that you may have had one whole cherry per can.
Ahhh, what a wonderful recipe from your grandma and a wonderful post!
I’m so glad you have your grandmother’s recipe. Then you can think of her every time you make it. My mother passed away from leukemia when I was 9, and when I dug through a hope chest when I was older, I found lots of her handwritten recipes. I cherish them. I made copies and sent them to my brothers so they could have them, too, even if they never made them. Thanks for sharing :)
Love this post! And yes, my Grandma always had fruit cocktail in her pantry too! In fact, my Grandma seemed to whip something up out of nowhere with whatever she had in her pantry. Our Grandmas were incredible women! What pleasant memories you have! Thanks for sharing!
Grandmas have the best recipes!! This salad looks so delicious and the presentation is very nice!
I could definitely relate to this post. My mom was 82 when she died and her health wasn’t good, but it was still shocking to me when see died. How nice that you remember your grandma making this salad for you. I bet it makes it taste even more special.
Michelle, Another Pittsburgh version, My Mom called it Five Cup Salad. I cup chunk pineapple tid bits 1 cup oranges, 1 cup marshmallows, 1 cup coconut, 1 cup sour cream. It could always be doubled depending on how many servings.
Oh, I like this, Nancy! So easy to remember!
this is what my mom calls it too, with all the same ingredients. except she uses those fruity/coloured mini-marshmallows. maybe this is the canadian twist?! i’ve also successfully swapped the sour cream with plain yogurt. yummm.
my family makes something similar, but instead of cool whip( it seems so slimey and oily to me) we would use sour cream…and mix it all together and it adds a perfectly fresh sweetness. My mom dislikes sour cream but this would be the one time she would buy and eat it. :) That would be one way to get around the cool whip. It would be amazing with fresh whipped creamtoo though!!
I also use the sour cream and do try using the light version or fat free. My mil used to do a cooked version of this with cream and egg, almost like a custard. She always used the fruit flavoured (coloured) marshmallows and they gave the “salad” a more festive look. I remember her serving this as a part of the main course at meals and my kids loading their plates with it. I would tell them, “Not too much” and she would always retort “It’s salad; it’s good for them.” All that cream and marshmallow and not so much fruit. Wonderful memories.
Thanks Kellie that is my missing ingredient I was missing I just remember 7 things and got everything except the sour cream
A lovely story. I just remembered that my grandma also used to make Ambrosia Salad. In first grade we had to bring in a snack to share with our class, and I brought individual paper cups filled with it for everyone. Any my class hated it! I was so embarrassed that they didn’t like my dessert. I haven’t had it in a really long time but it definitely reminds me of my grandma too.
I remember making this recipe as a young bride back in the 60’s! It was always a hit. Now, being a more health conscious grandma, my spin on this classic is to use organic vanilla yougurt…it is just as delicious! Your recipes have that special ingredient…loving family memories. Thank you for sharing your family with us. BTW, my Italian born mom always had at least 6 huge cans of fruit cocktail in the pantry!
Michele…being from Pittsburgh originally, I was drawn to your blog…and stayed because of your heart and talent. For those who are blessed to have their parents and grandparents around, please take the time to video tape them. My daughter told my parents it was a school project and now we have video of grandma cooking with a pinch of this and handful of that and grandpa describing growing up in a one room house in Ireland. Generations will hear their voices.
Hi Emmy, What a wonderful idea to videotape. I so wish we would have done this!
What a nice post Michelle. I’m in tears because this reminds me so much of myself, and how I wish I could pick up the phone and call my Grandpa to ask him baking related questions.
Although I have never had ambrosia, thank you for sharing this recipe as I know how important family recipes are.
Wonderful post Michelle! Mandarin oranges, fruit cocktail….things my mom always had on hand. She used to make a “salad” every Christmas with lime jello, cottage cheese, cool whip and canned crushed pineapple. Sounds like nothing a foodie would whip up but it went great with ham. I always tear up when I read about the loss of your grandmother and father. The advice you give about cherishing the moments you have is something we should all remember with regard to all of our loved ones. I don’t know why it is that I continually need to be reminded of that. My hat is off to you!
I love this post,your remembering your grandmother through this ambrosia salad and some day you’ll make it for your grandkids and they’ll make it calling it your ambrosia salad. I lost my grandmother a few years back but everytime my mom cooks something of hers,it brings me back to being small in my grandmothers house.
Shirley x
My mom and dad are Greek, and there isn’t a meal where my mom doesn’t make a TON of food and expect everyone to get third or fourth helpings! Mom doesn’t use cook books, everything is in her head. I need to makes sure to write down all her recipes and make them myself before something should happen to her. It’s important to pass on these family recipes. I can’t believe I’ve never had ambrosia salad! It sounds so delicious!
I do believe we must have relatives that share recipes! This was so much a staple with us too. Mom or NeeNee would throw in some bananas sometimes. Ours mainly used whatever was in the house too. Great way to get kids to eat fruit!
Now that you mention it, my grandmother did have cans of fruit cocktail in the pantry, my mom did too but I never really did. I can remember my grandparents eating it after lunch. Thank you for helping with that memory.
The first time I’d even heard of Ambrosia was on Top Chef Masters and I think I was as befuddled as the guy who got it since it didn’t look all too appetizing.
I don’t suppose this recipe could be modified to make it less processed? Like fresh orange wedges, fresh pineapple, and maybe homemade whipped cream? Oh, and homemade marshmallows! I try not to eat canned foods all too often, and I never saw a need for Cool Whip when whipping your own whipped cream is so incredibly easy. Or would all that change it too much from the original flavor?
Hi Sherry, Absolutely! My boyfriend’s mom will sometimes make it with just leftover fruit that she wants to use up. You could definitely use fresh oranges, pineapple, marshmallows, etc. I think the fresh whipped cream would be okay if you’re definitely going to eat it the same day. Whipped cream can get a little weepy and runny once refrigerated for a longer period of time.
Check out Alton Brown’s recipe at http://www.foodnetwork.com/recipes/alton-brown/ambrosia-recipe/index.html. It would be a completely different flavor profile from this recipe, but he uses all fresh ingredients including homemade marshmallows.
My Mum always makes this at Christmas time as a side. It is amazing how well this goes with turkey! She uses tinned mandarins, tinned pineapple chunks, Pascalls marshmallows (australian brand of soft fluffy marshmallows) cut in half, desiccated coconut and sour cream instead of cool whip (we don’t have cool whip in Australia). I think it would be entirely too sweet for me if I used cool whip! You could definitely use real fruit, although I have never tried it. The tinned fruit seems to have more ‘juice’ which soaks into the marshmallows.
Did you ever have the “green” version of this with pistachio pudding mix added and no mandarins? I used to have it every year at Christmas, but haven’t had it for years.
This is called Watergate Salad. My grandma made is every year at Christmas. It is my favorite!
Yes, it is called that, but when I was a kid I just called it “green stuff.” I would often eat more of this than just about everything else on my Thanksgiving and Christmas plates. Except maybe mashed potato.
I have not, but it sounds interesting!
It is a natural reflex to reach out to those that are gone. I do the same thing. They may physically be gone, but they are always in our heart.
What a lovely post. And thank you for sharing your grandma’s recipe! I actually never had ambrosia salad before but it looks like something I will most definitely like.