Save I used to think ambrosia salad was strictly a holiday relic, until a dinner party guest brought a version spiked with bourbon and studded with toasted pecans. The room went quiet after the first bite. I made my own the following weekend, tweaking the sweetness and adding just enough cream to coat each piece of fruit without drowning it. Now it shows up at every gathering I host, and someone always asks for the recipe.
The first time I served this at a potluck, my friend Sarah took a second helping before dessert was even announced. She said it reminded her of her grandmother's version but with a little more soul. I watched three people scrape the bowl clean that night, and I have never felt prouder of a dish that required zero baking and zero stress.
Ingredients
- Mandarin orange segments: Use canned for convenience or fresh for brighter flavor, just make sure they are well drained so the cream does not thin out.
- Pineapple tidbits: Optional but worth it for the tropical sweetness, and the small chunks distribute better than rings.
- Toasted pecans: Toasting them in a dry skillet for a few minutes wakes up the oils and adds a smoky depth you cannot get from raw nuts.
- Sweetened shredded coconut: The kind that comes in a bag works perfectly, and it soaks up just enough cream to stay tender.
- Heavy whipping cream: This is the base of the whole dish, so use cold cream and a chilled bowl to get the fluffiest peaks.
- Powdered sugar: Sweetens the cream without graininess, and a little goes a long way.
- Bourbon: Start with one tablespoon and taste, you want a whisper not a shout, and it mellows beautifully after chilling.
- Pure vanilla extract: Rounds out the bourbon and adds a warm backdrop to the fruit.
- Mini marshmallows: They soften slightly in the cream and become pillowy little clouds of sweetness.
Instructions
- Combine the fruit and nuts:
- In a large bowl, toss together the mandarin oranges, pineapple, toasted pecans, and coconut until everything is evenly mixed. Handle the fruit gently so the segments stay intact.
- Whip the cream:
- In a chilled bowl, beat the heavy cream with powdered sugar, bourbon, and vanilla until soft peaks form. Stop before it gets stiff or you will end up with butter instead of clouds.
- Fold in the cream:
- Spoon the whipped cream over the fruit mixture and fold gently with a spatula, turning the bowl as you go so every piece gets coated. Do not stir hard or the cream will deflate.
- Add the marshmallows:
- Scatter the mini marshmallows over the top and fold once more, just until they are distributed. They will soften as the salad chills.
- Chill and serve:
- Cover the bowl and refrigerate for at least one hour to let the flavors meld and the marshmallows relax. Serve cold, with extra pecans or coconut on top if you want to make it look fancy.
Save My neighbor brought her kids over one afternoon and they devoured this straight from the bowl with spoons, giggling at the marshmallows. She asked if it was dessert or salad, and I told her it was whatever she needed it to be. That is the beauty of ambrosia, it does not take itself too seriously but it always delivers.
How to Toast Pecans Perfectly
I used to buy pre-toasted nuts until I realized how easy it is to do it myself. Heat a dry skillet over medium heat, add the pecans, and shake the pan every thirty seconds or so until they smell fragrant and turn a shade darker. It takes three to four minutes, and the difference in flavor is remarkable. Let them cool completely before folding them in, or the heat will melt your whipped cream.
Make It Your Own
If bourbon is not your thing, leave it out or swap in a tablespoon of orange juice for a citrus boost. Fresh mandarin oranges are beautiful if you have the time to segment them, and maraschino cherries add a pop of color if you are feeling festive. I have also seen people fold in a handful of miniature chocolate chips, which sounds wild but works surprisingly well. This recipe is forgiving, so trust your instincts and adjust to your taste.
Serving and Storage
This salad is best served within a day of making it, because the marshmallows and coconut will eventually absorb too much moisture and the texture will soften past the point of no return. I like to scoop it into individual bowls or small glass cups for a party, and garnish each one with a pecan half and a light sprinkle of coconut. It keeps in the fridge for up to two days if covered tightly, but it never lasts that long in my house.
- Chill for at least one hour before serving to let the flavors come together.
- Garnish just before serving so the pecans stay crunchy and the coconut looks fresh.
- If making ahead, add the marshmallows right before serving to keep them from dissolving completely.
Save Every time I make this, someone asks if it is really a salad, and I tell them it is whatever they want to call it as long as they take a second helping. It is one of those recipes that makes people smile before they even taste it.
Recipe FAQs
- → Can I omit the bourbon and still keep the flavor rich?
Yes, you can replace bourbon with vanilla extract or orange juice to maintain a sweet depth without alcohol.
- → How do toasting pecans affect the salad?
Toasting pecans enhances their nuttiness and adds a warm, crunchy contrast to the creamy and fruity elements.
- → Is it better to use fresh or canned mandarin oranges?
Fresh mandarins offer a brighter, more vibrant taste, while canned mandarins provide convenience and consistent sweetness.
- → What is the best way to achieve fluffy whipped cream?
Chill the mixing bowl and beat heavy cream with powdered sugar and flavorings until soft peaks form for light, airy texture.
- → Can the salad be prepared ahead of time?
Yes, chilling for at least an hour helps flavors meld beautifully and improves texture before serving.