Delectable Ambrosia Salad

Ambrosia Salad
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  • Servings : 8 to 10
  • Prep Time : 5m
  • Cook Time : 0m
  • Ready In : 5m

Nutritional Info

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  • 1 cup sour cream
  • 1 cup pineapple tidbits, well drained
  • 1 cup canned mandarin oranges, well drained
  • 1 cup shredded coconut
  • 1 cup miniature marshmallows


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  • This recipe can easily be double or tripled to feed a large group.
  • Add a 1/2 cup of maraschino cherries, sliced in half for a bit of colour. Dry them first though or the whole thing goes quite pink. Trust me. I ended up with a bowl of pink mess once because I didn’t know to dry the cherries. And I was taking it to a party!
  • Use light sour cream to make it a low fat dessert.

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Ambrosia Salad

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Comments (2)

  1. posted by Karen Ciancio on July 8, 2013

    Draining Fruit for Ambrosia Salad

    Originally submitted by Carol Miller of Port Colborne, Ontario, Canada.
    When I make ambrosia salad I put fruit in a plastic strainer over a bowl and cover with plastic wrap and place in the refrigerator over night. The fruit is completely drained of juice and makes a very nice firm salad instead of sloppy.

  2. posted by Karen on April 17, 2013

    East Bay Baker

    Original Comment by Donna (San Francisco) copied to here

    I’ve made this salad for many years, a favorite at Thanksgiving. Some members of my family don’t like the coconut, so I have always substituted coarsely chopped walnuts, or you could use both. The walnuts add a warmer “autumn” look to the salad, a low note to the pale yellow pineapple and the deep golden mandarin oranges. It’s extremely important to gently press the pineapple and orange sections between layers of paper towel to eliminate as much of their liquid as possible.

    This year I’m going to try adding a few Craisins (sweetened dried cranberries) for flavor and color. Try it, you’ll like it! Best eaten in the first two days (but it’s so good, you probably won’t have any leftover).

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