Ambrosia Salad

How to Make Ambrosia Salad

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1. Tip the mandarins and pineapple into a sieve and drain for a few minutes, then pat them dry on kitchen paper so that no juice is left.

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2. Whip the double cream with the icing sugar and vanilla in a large bowl until it holds soft peaks.

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3. Fold in the soured cream until the mixture is smooth.

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4. Gently fold in the mandarins, pineapple, marshmallows, coconut, grapes and pecans until everything is coated.

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5. Cover and chill for at least 2 hours, so that the marshmallows soften and the flavours come together.

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6. Stir gently, spoon into a serving bowl and top with the cherries if you like.

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Tips for Making Ambrosia Salad

• Drain the fruit very well and pat it dry. Extra juice thins the dressing and makes a watery salad.
• Fold in gently. Stirring hard breaks up the segments of mandarin and knocks the air out of the cream.
• Give it time in the fridge. The marshmallows soften as they chill, and after a couple of hours the salad is creamier and thicker.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.

What to Serve with Ambrosia Salad

• Baked ham
• Roast turkey
• Southern fried chicken

Storing & Reheating Ambrosia Salad

Keeps covered in the fridge for up to 2 days, though the fruit gradually releases juice. It does not freeze well.

Ambrosia Salad FAQ: Common Questions

Ambrosia Salad Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.