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
Save This Recipe
Enter your email address, and we'll send it straight to your inbox!
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 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.