Here’s a step-by-step guide to making this delightful, retro-style ambrosia salad. Perfect for any potluck, picnic, or holiday gathering, this recipe is easy to follow and yields a deliciously creamy and fruity dish.
📋 Ingredients:
- 1 can (11 oz) mandarin oranges, drained
- 1 can (20 oz) pineapple (tidbits, chunks, or crushed), drained
- 1 jar maraschino cherries, drained and halved (non-alcoholic alternative)
- 1 cup sweetened flaked coconut
- 2 cups mini marshmallows
- 1/2 cup sour cream
- 1 cup Cool Whip whipped topping
📝 Instructions:
- Drain the Fruits:
- Drain the mandarin oranges, pineapple, and maraschino cherries very well to avoid excess liquid in your salad.
- Pat the maraschino cherries dry with a paper towel to remove extra moisture. Cut them in half.
- Mix the Fruits and Dry Ingredients:
- In a large bowl, combine the drained pineapple, sweetened flaked coconut, halved cherries, and mini marshmallows. Mix until evenly distributed.
- Gently fold in the mandarin oranges. Be careful with the oranges as they are delicate and can break easily.
- Prepare the Creamy Dressing:
- In a small bowl, stir together the sour cream and Cool Whip until just combined. Make sure it is well-mixed but not overworked.
- Combine Everything:
- Gently fold the sour cream and Cool Whip mixture into the fruit mixture. Ensure all the fruit and marshmallows are well-coated with the creamy dressing.
- Chill:
- Cover the bowl and chill the ambrosia salad in the refrigerator for at least 2 hours, or overnight. Chilling helps the flavors meld and gives the salad a better consistency.
Notes 💡:
- Ensure fruits are very well drained to avoid a soupy salad. Excess liquid can water down the creamy dressing.
- Gently fold in mandarin oranges to keep their shape and prevent them from breaking apart.
- Chill thoroughly for best flavor and consistency. The salad tastes better and has a more cohesive texture when well-chilled.
Enjoy your Classic Ambrosia Salad! It’s a nostalgic and refreshing treat that’s sure to please.