This is the original, classic Ambrosia Salad recipe, which is also known as 5 cup salad. Our Grandma’s didn’t used to make ambrosia salad with Cool Whip, it used to be sour cream – and let me tell you, once you try this you aren’t going back to edible oil products in your ambrosia salad again!
Don’t get me wrong, I love a good cool whip salad like my Watergate Salad Recipe, but there is something about this 5 cup salad that uses sour cream to offset the sweet ingredients that is perfect. This is the way that ambrosia salad was made first, and then the whipped cream versions (which are still good!) are the ones that you now see more commonly.
The 5 Cup Salad Ingredients:
- Mini marshmallows – white marshmallows are traditional
- Sweetened shredded coconut – you need the sweetness because you use sour cream
- Sour cream – yes, NOT whipping cream!
- Mandarin oranges – drained
- Pineapple chunks – drained
How to Make Ambrosia Salad
The “5 cups” is a loose interpretation as we use a can of pineapple and a can of mandarin oranges and not a cup, it’s not literal.
- Combine all of the ingredients together in a medium sized bowl.
- Refrigerate until the marshmallows are softer and have expanded. It doesn’t get any easier than that!
Ambrosia is served as a dessert salad
Ambrosia salad is a dessert salad, meaning that it’s sweeter but still graces the table at the same time as the main meal. This is a very retro way to serve it, nowadays dessert salads are left until the last until, well, dessert time. Ambrosia salad is very popular at Christmas and is served on the table alongside turkey, ham and whatnot.
Think of the jello salad (with cat food hahaha!) in that Christmas movie classic, National Lampoon’s Christmas Vacation. It’s on the table with the (dried out) turkey. That’s what a dessert salad is, something sweet alongside all of the savory.
I find that this version lends itself to being a real dessert salad more than the one with whipped cream, as that one I find is a true dessert. This one is a good one to serve on the table with the main meal, the sour cream really foils the sweet ingredients nicely.
Karlynn’s Tips & Tricks for Making Ambrosia Salad
- 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!
So who else loves the 5 cup salad version? It’s really one golden oldie of a recipe and I think I will be making it again for Christmas this year – and maybe a nice green jello catfood salad….
Love,
Karlynn
Original Ambrosia Salad (Nana’s 5 Cup Salad)
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!
Video
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
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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!