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Why You’ll Love My Recipe
This recipe stays true to the ambrosia salad our Grandmas used to make! Original Ambrosia Salad was made with sour cream, not Cool Whip, and once try it this way you’ll see why it’s been loved for generations. The mix of tangy cream, soft marshmallows and sweet fruit gives it that fresh, classic flavor that stands the test of time.
Cool Whip salads, like my Watergate Salad Recipe, are always delicious, but there’s something so special about Nana’s 5 Cup Salad made with sour cream! If you enjoy the whipped cream Dessert Salads that are popular today, why not learn How To Make A Perfect Whipped Cream and try that next?
Reader Review
OMG, this is delicious! This is the first time I’ve ever made ambrosia salad, and I love it!
Karlynn’s Recipe Notes
- Skill Level: This Ambrosia Salad is so easy, and your fridge does (almost) all the work!
- Total Time: You’ll spend just a few minutes prepping, followed by 3-4 hours of chill time for perfectly blended flavors.
- Variations: Top your salad with Old Fashioned Candied Pecans, walnuts, or toasted almonds for a little crunch. You can also add maraschino cherries, bananas, grapes, or swirl in some Strawberry Puree for extra fruity sweetness!
- Tools For This Recipe: You will need a medium-sized bowl and a spoon for mixing and serving.
What You’ll Need for Ingredients
Mini Marshmallows: Mini marshmallows are a classic addition to ambrosia salad, giving every bite a soft, fluffy texture. Karlynn’s Tip: Stick with white marshmallows for the traditional look, or try flavored ones for a fun twist!
Sweetened Shredded Coconut: Coconut brings a sweet, chewy, tropical taste to your salad. Karlynn’s Tip: Don’t skip the sweetened version – the sugar balances the tangy sour cream perfectly.
Canned Fruit: Pineapple and mandarin oranges make this salad fruity, colorful, and vibrant. Karlynn’s Tip: Drain the canned fruit well, but save the juice to use in other recipes like Frog Eye Salad!
Sour Cream: The sour cream adds a rich, creamy mouthfeel and just enough tang to make the fruit and marshmallows pop. Karlynn’s Tip: For a twist, substitute a fruity or vanilla yogurt for the sour cream. It won’t be classic, but it’s super delicious!
How To Make Original Ambrosia Salad
This is a quick overview of the recipe. The full list of ingredients & complete step-by-step instructions are in the recipe card below.
- Combine all of the ingredients in a medium-sized bowl.
- Refrigerate until the marshmallows are soft and have expanded, about 3-4 hours.
- Remove from the fridge and enjoy!
Karlynn’s Tips and Tricks for the Perfect Original Ambrosia Salad
- 5 Cups is Approximate: The “5 Cup Salad” name is more of a guideline than an actual measurement. We use a can of pineapple and a can of mandarin oranges in this recipe, so it’s not literal!
- Serve It Retro-Style: Ambrosia is a dessert salad, meaning it’s sweet but still pairs well with the main meal. The sour cream adds just enough tang to foil the sweetness, making it perfect for serving alongside dinner instead of at the end of the meal.
- Swap for Low-Fat Sour Cream: Low-fat sour cream is a simple swap that works wonderfully without sacrificing flavor. It’s a great choice for anyone needing lower-fat dessert options!
Storage Instructions
This Original Ambrosia Salad is best enjoyed within a few days for the smoothest texture and freshest flavor!
Refrigerator: Store your salad in an airtight container for up to 3 days. This keeps the sour cream creamy and the fruit just right for serving!
Freezer: Freezing is not recommended. The cream can separate, and the fruit might become watery, so it’s best to enjoy this one straight from the fridge.
More Delicious Dessert Salad Recipes
Looking for more fruity, delicious Dessert Salads? Give these favorites a try next:
- Frog Eye Salad is sweet, creamy, and chewy, using tiny acini di pepe pasta for a bouncy, “frog eye” texture.
- Summer Berry Fruit Salad mixes fresh, colorful summer berries with a citrusy sauce for a sweet and zesty treat!
- Try my Fluffy Cranberry Salad for a light, tangy holiday classic that always disappears at the dessert table.
And just like that, your Nana’s 5 Cup Salad is ready! This ambrosia salad is sweet, creamy, and a great addition to your lineup of other old-school favorites.
Give this recipe a try and let me know how yours turns out in the comments. I always love hearing about your dessert adventures!
Happy Cooking!
Karlynn
Original Ambrosia Salad (Nana’s 5 Cup Salad)
Video
Ingredients
- one 11 ounces can of whole mandarin oranges, drained
- one 8 ounces can of pineapple chunks, drained
- 1 cup miniature marshmallows
- 1 cup sweetened shredded coconut
- 1 cup sour cream
Instructions
- Combine all of the ingredients in a medium sized bowl. Stir together until combined thoroughly.
- Cover the top with plastic wrap and refrigerate for a 3-4 hours. Serve cold and enjoy!
Notes
Tips & Tricks
- You can substitute in low fat sour cream and you have a great low fat dessert for those of you that need lower fat recipes (gallbladder removal patients, etc.)
- You can also substitute in a flavoured yogurt instead of the sour cream, it’s not the classic taste but it’s delicious as heck! Vanilla yogurt really makes the flavours come together nicely.
- You can add in ingredients as you see fit. As you can see in the ambrosia salad video, I like to top mine with pecans to add a nice crunch and of course, a maraschino cherry for a pop of color!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Karen says
Happy to find this recipe. When you double it shouldn’t you double the pineapple and mandarin oranges as well as the marshmallows, sour cream and coconut? When I used the ‘2x’ it didn’t adjust the canned fruit. Thanks much – need 12 for a holiday event….
Cindy says
I learned this version 40 years ago from my mother-in-law’s cousin. I can’t imagine changing a single thing. Thanks for sharing this so more people can try the real thing.
Pam says
Perfect! just as I remembered it!
Karen says
When I learned to make this salad, I won’t tell you how long ago it was, but home economics was mandatory for ALL girls, and no they didn’t have frozen topping. We used sliced bananas and canned Fruit cocktail. But the rest is the same. Try it sometime for a change.
Debbie says
This has been my favorite fruit salad since my MIL first prepared it for holiday dinners. We always added a cup of chopped pecans and extra sour cream. Making it the day before so it can refrigerate overnight lets the marshmallows become light and airy. And it is especially good for breakfast the next morning.
Kate says
One of my favourite desserts. Just like Mom used to make, I’m sure she got the recipe handed down from her Mom too
melissa says
For Easter i add 1/2 cup halved maraschino cherries and some maraschino cherry juice. The juice is added to create a pink color. Kiddos love having a pink salad and adds some fun to the traditional meal of ham.
Dave says
OMG this is delicious! This is the first time I’ve ever made ambrosia salad and I love it!
Lorraine Murdoch says
I’ve always used sour cream. Coconut, mini marshmallows, drained mandarin sections cut in half and a 14/19 oz can of drained fruit cocktail. My kids loved it and now make it for their kids
Karlynn Johnston says
I wouldn’t add liquid, this is a very “juicy” salad to start, it would make it too watery.
Evelyn GG says
Can you add some of the pineapple or maNDERIN LIQUID?
Marilyn Foster says
I grew up having this salad for Xmas and Thanksgiving dinners. We added red grapes for extra color.
Kris says
Just like Nana made! the sour cream is really good in this!