Ambrosia Salad

Summertime is a great time for backyard barbecuing, and enjoying summer fruit and light salads.

During the summertime, my aunt Liz made ambrosia salad whenever they’d barbecue in the backyard. It was a hit, because it was sweet and refreshing – even Nana liked it!

Nana didn’t use condiments, no ketchup on her burger; no mustard or relish either. And, God-forbid you offered her mayonnaise! She didn’t like sour cream; and even though she’d not tasted any of those condiments, her attitude was that she wasn’t going to start because it was all junk. She may have had a very valid point!

One thing she did enjoy, was Valarie’s string-bean casserole. For the longest time, she ate and it until she overheard Val telling someone what was in it (sour cream)-then it was “no thank you” from that point on!

Nana did like Aunt Liz’ Ambrosia salad – she didn’t know that there was heavy cream and sour cream in it – I think she thought it was just milk.

Anyway, here’s a nice, refreshing Ambrosia salad for those nice, hot summer evenings.


  • ½ – 1/3 cup heavy cream
  • ¼ cup sour cream
  • 3 cups mini marshmallows
  • 5-6 clementines (or mandarin oranges if clementines aren’t available)
  • 1 cup chopped fresh pineapple (or from the can if you can’t get fresh) (I reserved some of the juice and added it in)
  • 1 cup grated coconut
  • 1/2 cup grapes (red, white or a combination of the two)
  • 1 cup toasted, chopped pecans (or walnuts)
  • 1/2 cup drained and rinsed maraschino cherries


  • Place the cream into a large mixing bowl and whip until you get still peaks (if you have a stand mixer with the whisk attachment, all the better)
  • Fold in the sour cream and combine until well mixed.
    • Add the marshmallows, orange, pineapple, pecans (or walnuts) and stir to combine.
    • Fold in the cherries and coconut – mix well.
    • Transfer to a glass or ceramic serving bowl, cover and place in the refrigerator for 2 hours before serving.



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