My family has used this recipe for a very long time. Everybody enjoys it when we cook it for family gatherings over the holidays. It’s a wonderful, cooling fruit salad for any occasion, especially during the summer and on hot days.
| Prep Time: | 15 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 15 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 3 (20 ounce) cans pineapple tidbits, drained
- 4 (15 ounce) cans mandarin oranges, drained
- 1 (16 ounce) container sour cream
- 1 (10.5 ounce) package miniature marshmallows
- ¾ cup shredded coconut, or to taste
Instructions
- Mix pineapple, oranges, sour cream, marshmallows, and coconut together in a bowl. Cover bowl with plastic wrap and refrigerate until flavors blend, 2 hours to overnight.
- You CAN serve the salad immediately, but I recommend letting it set in the fridge for a few hours as it lets the flavors combine and taste even better. You can make this recipe healthier by using fresh fruit and low or reduced-fat sour cream (which we do), but I do not recommend omitting the marshmallows unless you have your own substitution that can pick up the texture. For more flavor you can add a dash of cinnamon or nutmeg to taste.
Nutrition Facts
| Calories | 393 kcal |
| Carbohydrate | 72 g |
| Cholesterol | 20 mg |
| Dietary Fiber | 3 g |
| Protein | 3 g |
| Saturated Fat | 7 g |
| Sodium | 87 mg |
| Sugars | 59 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
Loved it, perfect.
I made it and used blueberries, cut up fresh pineapple, fresh halved mandarin oranges (and juice of one), along with some bagged sweetened coconut and miniature marshmallows and sour cream. I didn’t measure anything, and it turned out great.
I also added maraschino cherry halves.
It was easy and so delicious! Every time I make this my guests love it! It’s a Win Win!
My mother used to make this quick & easy dessert whenI was a child. I have looking for the recipe for years! Taste just like my mother’s. Thank you to who ever submitted it!
An excellent, kid-friendly dessert that you can prepare a day in advance for large social events. Very easy to throw together with ingredients in the pantry. However, it makes *a lot*. Definitely halve the servings for a reasonable amount of food, otherwise the ambrosia amounts are exceptional.
It was ok, Think I’ll look for a different recipe.
This salad was a big hit with my girls throughout their childhood years, prepared for them by their beloved Grandma Eileen. since the salad was always an easy one for her to make, it was one we saw at most family get togethers. Don’t skip the coconut, it lends a bit of a chewy texture, varying textures being the main component of this salad. I’ve made it with fresh blueberries, dried cranberries instead of coconut, using the light sour cream gives the salad a slimmer calorie count but whatever you do, don’t (ever) skip the mini marshmallows!
I’ve been making this salad since I was a teenager. Almost 60 now My mom passed it down to her children. Her recipe only differs by using crushed pineapple in heavy syrup vs pineapple tidbits . My siblings and I love it still!!!
It was very light and flavourful. I added about 1/2 cup of maraschino cherries cut in half for taste and color.
I add one can of fruit cocktail and a large jar of maraschino cherries, both drained.
I was skeptical about sour cream in a fruit salad but the sweetness of the fruit counter balances it perfectly and it tasted delicious. I substituted maraschino cherries for the coconut though and it was a welcome addition.
Exactly what I was looking for in a classic ambrosia salad! Family loved it for Christmas. I drained my fruit overnight and it was the perfect consistency.
Good pie. First time I’ve made homemade pumpkin pie. I added extra on all the spices and included Allspice on my second attempt. Husband gave it a thumbs up. Thanks!
This is the retro recipe my sister had from the 60’s. I sometimes add grapes to it also.
My family loves this salad. I’ve been making it for years. I even make extra to send home with my son who is grown now. I follow this recipe, but I add 1/2 -1 cup of pecans. It gives it a little crunch and boosts the flavor.
Super easy and delicious!
I make this every year for Thanksgiving and I believe the sour cream makes it! you would think it would be too heavy, but the fruit really lightens it up.
no changes. yes again
I made this dish at Easter and everyone loved it!
I’ve made this many times. It’s a big hit at pot lucks on the beach or a friend’s boat. We cruise full time and availability of ingredients can be a challenge. I’ve used the large marshmallows and quartered them, and I’ve also used plain yogurt if I don’t have enough sour cream (although it’s easy to make your own with milk and/or lemon juice or white vinegar, in a pinch). Delicious! I was looking for a recipe similar to the one my mom used to make, and this is it! Sometimes I add grated coconut as well.