When I was a child, my grandmother cooked this every Christmas.
| Prep Time: | 5 mins |
| Cook Time: | 10 mins |
| Total Time: | 15 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 (11 ounce) can mandarin oranges, drained
- 1 (8 ounce) can crushed pineapple, drained
- 2 cups miniature marshmallows
- 1 cup flaked coconut
- 6 ounces sour cream
Instructions
- Combine the oranges, pineapple, marshmallows, coconut, and sour cream. Stir till mixed well. Refrigerate till cold. Serve.
Nutrition Facts
| Calories | 159 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 9 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 5 g |
| Sodium | 50 mg |
| Sugars | 18 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
Wonderful ! No changes.
Substituted sour cream with plain Greek yogurt, turned out delicious!
I added some extra pineapple and some banana cream pie filling since all I had in the house was greek yogurt. Tasted good!
Nope!! Really good, just my grandmothers!!!
make it every year for my boys!
This salad must sit overnight in order for the marshmallows to melt down and change the sour cream into the sweet goodness. That’s where you get all your flavor from and I always add chopped pecans or walnuts. This is a delicious salad. I doubled the recipe for a church function.
The recipe was a hit with the family. It was easy to eat after having had a huge thanksgiving meal. Will make again A++
Brought this to a church pot luck and brought nothing home, it was all gone! I followed the recipe as is and I thought it was very good. Will definitely make again and again!
My Mother-in-law introduced me to this in 1964, but her recipe was actually better… This was the garnish she used with a Gelatin Mould dessert she made with the juices drained off the fruit, heated and combined with a couple of sheets of Gelatin and cooled with a container of Orange Sorbet(sherbert). She would pour this into an angelfood cake-shaped pan and when it was cooled and set, she inverted it onto a plate and it was filled and garnished with the ‘ambrosia’ 5 cup salad mixture. She was a lovely Hostess, all her dinner parties were devoted to the foods her kids treasured. She was my husband’s Stepmother, so I was doubly blessed as his Mom was even better. My kids loved family dinners at their Grandparent’s homes where they could show off their impeccable manners .
We’ve been making this for years… but with freshly made whipped cream instead of sour cream. For those that don’t like the taste with sour cream, might I suggest you use a cup of whipped cream (freshly whipped if possible). So much better in my opinion. (note adding some chopped pecans or walnuts as an add-in is also good but I guess you’d then have to call it either “5 1/2 cup salad” or “5 cup salad with pecans”
A tradition in our house when I was growing up. I love it.
It is a great, light addition to a holiday menu. GREAT WAY to use up stale marshmallows- and stale PEEPS!! Peeps give it a great fun color.
I grew up eating this salad. I now make it for my kids and husband. Thank you for the exact recipe! Ours left when my grannie passed away. So I am very grateful to you for sharing this recipe!!
Awsome recipe….I have been making this for years…I use 2 tin -11oz.mandarines and 20 oz.pineapple..2c. coconut, 3 c. marshmallows.. 12oz..Sour Cream for a larger crowd….
Used mini fruit flavoured marshmellows to add Color. A little extra coconut. My mother-in-law passed this on to me many years ago, she called it BRIDAL SHOWER SALAD !
Love this salad. Easy to make, and it’s liked by almost everyone. I only use half of the coconut, and I use rainbow coloured mini marshmallows for colour. Yum!
Wow. Just like grandma used to make.
Last year I made this recipe exactly as written, times 6, as one of 5 different dishes for my daughter’s family/friends baby shower. This year, one year later, my grandson requested this same recipe for his 16th birthday celebration. For a teenager to remember and request a specific dish he enjoyed…well, it just makes my heart sing. Best to refrigerate the salad overnight so the flavors can blend. Stir before serving.
In a word… “WONDERFUL”.
Amazing! I used lite sour cream to cut back on the fat and calories a little bit. Per another reviewer’s comment, I added some food coloring. This dish looks great in pink! It was so easy, I’ll be making it all the time and I won’t change a thing. Thanks for sharing!
I grew up on 5 cup, but the way we made it was, literally, 5 ingredients and 5 cups. One cup pineapple chunks, one cup mandarin oranges, one cup shredded coconut, one cup mini marshmallows and one cup sour cream. Fold all ingredients together and refrigerate until cold. Every Thanksgiving and Easter we serve this dish!