I’ve been eating Ambrosia Fruit Salad as long as I can remember. It was a very popular recipe in the 70’s with mostly pantry items you kept on hand. The basis recipe is canned fruit with creamy ingredients to combine the fruit. There are different variations and combination of ingredients – nuts, no nuts, cottage cheese… please, NO cottage cheese. I can honestly say this recipe is my favorite and hands down the best! It’s my cousin’s recipe and when I asked to share it on the blog she graciously gave me her secret recipe! Once you try this recipe, you wont make it any other way.
Note: You can easily change up the fruit based on your family’s preference. But whatever you do, don’t substitute the sweetened condensed milk!
So cheers to back yard BBQs, family gatherings, church picnics and simple recipes that make the memories that much sweeter! I hope this recipe is part of your summer memories like it is mine. Thanks Alina for sharing!
Alina’s Ambrosia Salad
Hands down the best ever Ambrosia Salad you will eat. Easy and refreshing summer salad that transport well and pleases every crowd.
- 1 30 oz can of fruit cocktail, well drained
- 1 15 oz can of peach chunks, well drained
- 1 20 oz can of pineapple tidbits, well drained
- 1 15 oz can of mandarin orange slices, well drained
- 1 16 oz jar of cherries, drain well and reserve 3 Tablespoons of juice
- 2 cups mini marshmallows
- 2 cups shredded coconut
- 1 16 oz sour cream
- 1 14 oz can of sweetened condensed milk
In a large bowl, combine all the fruit, marshmallows and coconut. Add the sour cream, condensed milk and reserved cherry juice. Fold until well combined.
Refrigerate for 3-4 hours so the flavors meld.
Garnish as desired.