Our grandma always made ambrosia for special occasions, and we like to make it because it reminds us of her. It’s a simple dish with a fancy name with great “retro” personality. The best thing about this recipe is that we can easily change it based on our tastes. We like to change things up by using different nuts, like pecans, more pineapple, clementine oranges, or any of our favorite berries. Ambrosia is a quick dish to throw together before a brunch or potluck, or when we need something sweet at the end of a long day. It’s perfect for the lazy days of summer, but we don’t need to wait until summer to enjoy it; we think ambrosia is a great way to bring in spring color and sweetness!
We’re pretty sure this is a dessert that’s going to stick around forever; after all, ambrosia does have a history of pleasing even mythological immortals. Sometimes these classic recipes can find new life in a modern context, as we all think back to the good old days when a dessert like this was such a treat. And it still is!
Ambrosia Fruit Salad
Active: 15 minutes; Inactive: 2 hours
- 8 ounces frozen whipped cream, thawed
- 1/2 cup vanilla Greek yogurt
- 11 ounces canned mandarin oranges, drained
- 1/2 cup crushed pineapple, drained
- 1 cup stemless maraschino cherries, drained
- 3/4 cup green seedless grapes, halved
- 1 cup shredded coconut
- 1 1/2 cups mini marshmallows
- 1/2 cup walnuts, chopped
- Stir together whipped cream and Greek yogurt in a large bowl.
- Add coconut and marshmallows and stir until completely combined.
- Fold in oranges, pineapple, grapes, cherries, and walnuts.
- Cover with a lid or plastic wrap and refrigerate for about 2 hours before serving.
Recipe adapted from My Baking Addiction