Ambrosia Salad Recipe
The origins of ambrosia salad date back to the 19th century in the Southern United States. The name "ambrosia" comes from Greek mythology, where it was the food of the gods, said to confer immortality
Equipment
- Large mixing bowl
- Spatula or large spoon
- Measuring cups
- Serving dish
Ingredients
- 1 cup mini marshmallows
- 1 cup mandarin orange segments (drained)
- 1 cup pineapple chunks (drained)
- 1 cup sweetened shredded coconut
- 1 cup sour cream
- ½ cup maraschino cherries (halved)
- ½ cup chopped pecans or walnuts (optional)
- 1 tablespoon sugar (optional, for added sweetness)
Instructions
- Prepare the Ingredients: Start by draining the mandarin oranges and pineapple chunks to remove excess liquid. If using maraschino cherries, cut them in half and set them aside. Chop the pecans or walnuts if you choose to add them.
- Mix the Base Ingredients: In a large mixing bowl, combine the mini marshmallows, mandarin orange segments, pineapple chunks, shredded coconut, and maraschino cherries. If you like a bit of crunch, add the chopped nuts to the mix.
- Add the Creamy Dressing: Fold in the sour cream gently to ensure all the ingredients are evenly coated. The sour cream will give the salad a creamy texture that balances the sweetness of the fruits and marshmallows.
- Adjust the Sweetness: If you prefer a sweeter salad, sprinkle in a tablespoon of sugar and mix well. This step is optional and can be adjusted according to taste.
- Chill the Salad: Cover the bowl with plastic wrap or a lid and place it in the refrigerator. Let the salad chill for at least 1 hour to allow the flavors to meld together.
- Serve: Once chilled, give the salad a quick stir before transferring it to a serving dish. Serve cold and enjoy this sweet, creamy treat.