How to Make Ambrosia :: This is a trust-fall sort of recipe. If you’re not familiar with this lovely stuff, then you’re going to need to suspend your initial knee-jerk reaction which is probably not exactly not a positive one, yes? Southerners (and Midwesterners here) have long been infamous for combining truly bizarre stuff and calling it a salad. Just wait until I bring out the Strawberry Jello salad …
But here, we’re visiting a true classic. I’m sharing how to make ambrosia in a way that I think is the most delicious but please know that this is very subjective stuff. I’ll dish on other ways you can make it, offer substitutions, and give a little bit of backstory on the history of ambrosia (because I like that sort of thing). So read on or just jump ahead to the recipe itself. IT IS SO GOOD.
What is ambrosia?
Some people call it “fluff.” That’s a perfect name, honestly. Because it’s damn fluffy stuff. Secondly, it is a thing that, when I make it, tends to get gobbled up really fast (mostly by yours truly). I will literally pull the bowl out of the fridge and just have a time with it. I never do this with other sweet things – I don’t even love sweet foods typically. But at the oddest of hours, if there is ambrosia hanging around, you best believe I will visit that bowl until it’s gone. It’s something I hate to love, but undeniably do.
I found that many people do, actually. It’s lovability is part nostalgically generated, and part delicously generated as well. My affection for the stuff ticks both boxes. The combination of sweet vanilla (from the marshmallows and yogurt, and sort of the Cool Whip, in my version) with the brightness of the pineapple and oranges is perfectly offset by the tang of sour cream and the tropical vibes of coconut.
So, you ask: what is ambrosia? It is a weird fruit salad that is really more of a dessert. It is not healthy, but it will probably make you happy. So, there’s that. before we jump into how to make ambrosia, let’s address a few FAQ’s shall we?
How to Make Ambrosia Frequently Asked Questions
Is Ambrosia Southern?
Yes, y’all. It’s quite Southern. But it’s also a very Midwestern thing, and some posit that the fluffy “salad” was first created in Missouri. Also? The gods and goddesses of Roman mythology loved ambrosia, too. So the origins are a little foggy. But fancy tables across the South have been piling bowls high with sweet ambrosia for more than 150 years. It initially was seen as a luxurious food, as it utilized ingredients that were expensive, hard to find. The industrial revolution and technological/mechanical advancements made food processing easier and more accessible, therefore making ambrosia and its various sweet elements more widely enjoyable.
Does ambrosia have to have Cool Whip?
Only if you want it to! But I have to say, it totally makes it. It’s just so delicious with the Cool Whip, that I can’t leave it out. But, I combine it with sour cream AND vanilla yogurt for a truly delicious binder that you will want to be alone with. It’s face-plant good. But don’t take it just from me – make it with the stuff and see what you think!
How long does ambrosia last in the refrigerator?
Ambrosia will keep nicely in the fridge, covered, for 5 or 6 days. Never lasts that long in my house, though. We eat it way too fast.
Can you freeze ambrosia?
You can freeze ambrosia for about 3 months, though I’d probably just avoid that if possible. It will keep though, just ensure it’s in a freezer-safe container (bag is best). The consistency might be compromised a little bit. But if you allow it to come back up to fridge temp, or even room temp and give it a good stir – it should be good to go.
What is the difference between ambrosia and ambrosia salad?
When served as a dessert, it is simply referred to as ambrosia. If it is going to be served on the dinner table, along with the main course and side dishes, then it is simply referred to as, “ambrosia salad period.”
What should I serve with this ambrosia?
If you call it ambrosia – it’s meant to be served as a dessert. But, the small distinction of adding the word “salad” after it all of a sudden means it can sit at the table with the other lunch and dinner fare It can be served as a “salad.” This, incidentally, is my very favorite way to serve it. But, it you’re looking for specific mains that would pair wonderfully with this sweet fluff, then I’d suggest trying my chili – the sweetness will cool you right off. Or, serve a big cloud-like bowl of it alongside my Southern potato soup. They’re basically best friends already anyway. Sheet pan meatloaves with gravy would be perfect with this ambrosia as well.
Who invented ambrosia?
In 1867, Maria Massey Barringer of Concord, North Carolina shared a recipe in her “Dixie Cookery; or, How I Managed My Table for Twelve Years.” She advised her readers to use only freshly grated coconut that was sweetened with a little sugar, prepared in alternating layers with oranges. This most closely follows the traditional Southern preparation of ambrosia as is considered “proper” by many today.
The addition of “dressing” or binder would make many a Southerner quite angry, but I have to tell you – it’s what makes the stuff so delicious. So I personally think, so long as you’re the one purchasing/making/eating the stuff – it should be exactly what you want it to be. Who cares if people call you blasphemous? So, when it comes to how to make ambrosia, really it should be what you think it should be.
“The key to the spread of ambrosia was the invention of a machine to process coconut meat. Fresh oranges, meanwhile, were considered a winter treat until the orange belt began mass distribution.”
spectrumlocalnews.com
How to make ambrosia: what you’ll need
Easiest thing ever, this little salad is. We’ll just combine the following ingredients together in a big bowl and BOOM – ambrosia time. When it comes to how to make ambrosia salad, people get really territorial about things. This is partly why I love it so much. Conspicuously absent from the lineup are nuts and cherries. I just can’t stomach maraschino cherries and while I do love toasted chopped pecans – my family doesn’t so Ieave them out. You can, of course, add them in.
How to make ambrosia: INGREDIENTS
Coconut: Unsweetened flakes from a bag guys. No need to go busting up a fresh coconut, but honestly that would be a very cool thing to do. I think ambrosia would be a great place to show of fresh coconut pul, too. I’m just never going to do that. I mean, I’m asking you to use canned fruit and Cool Whip, so wrangling a fresh coconut would be a bit of a stray. A little off brand, but of course – you can use fresh. I also think toasting the coconut is THE MOVE. It will not stay crunchy, of course, but it will add a really lovely layer of flavor to the fluff that is tremendous.
Mandarin Oranges: I just don’t think it’s as good when you use fresh chopped oranges. I never thought I’d see the day when I’d say that. But it’s something about the lack of pithiness in the canned stuff, I think. It’s just made for ambrosia, I have to say. Same goes for the pineapple.
Crushed Pineapple: Not the tidbits, the canned, crushed kind is perfect for this. The role it was born to play.
Cool Whip-yes-Cool Whip: If this grosses you out, then maybe give this gal’s homemade Cool Whip recipe a try? It would increase the ingredient list and prep time (by kind of a lot), but I’m always down to make homemade versions of things, and this sounds delicious. But it’s the Cool Whip that makes this stuff so delicious in my humble opinion.
Sour Cream: Most people just use this as the binder and call it good. But this is my ultimate ambrosia recipe, so I’m going to combine it with Cool Whip and vanilla yogurt for a dressing that will SEND YOU.
Vanilla Greek yogurt: This optional , I think. I just love what the vanilla does to things.
Mini Marshmallows: I don’t really enjoy the colorful fruity kind in this, but many people use those in their ambrosia recipe. Not I, though. I like the vanilla-ish classic kind. But you do you.
Vanilla bean paste: This is a little bit of a bougey ingredient, and totally optional. But if you have some – it’s great in this.
How to make ambrosia: a step-by-step guide
Just dump it all in a big bowl stir her up, and call it good. You want to chop your oranges? Cool. You want to toast up that coconut? Go for it. But it can be as simple as dump …. stir … done.
DIRECTIONS
Combine all ingredients in a large bowl and refrigerate until chilled. Taste and play around with the amounts of things as you like. This isn’t strict! This stuff will keep for five to 6 days, covered, in the fridge.
If you enjoyed learning how to make ambrosia, then you might also want to check out:
How to make your own tartar sauce
How to make a great salad with iceberg lettuce
How to make chocolate mirror glaze
How to make instant injera with all purpose flour
My recipe for “Not Your Mama’s Ambrosia” in my healthier Southern cookbook, Southern Lights.
The Best Vanilla Ambrosia
(It’s the best to me, guys). This is the most delicious combination of ambrosia ingredients I’ve ever tried, but these things are personal – subjective. The Cool Whip + sour cream + vanilla yogurt make the very best “dressing” for this nostalgia fruit salad (to me), and the amounts I’ve listed here are to be tweaked as you like. Some people love nuts in their ambrosia, or maraschino cherries. I personally do not, but adding those in is perfectly fine, if you like.
- Yield: make about 3 cups 1x
- Category: Salads
Ingredients
- 20 ounces crushed pineapple (in pineapple juice, no sugar added) drained
- 15 ounces mandarin oranges, halved or not (canned, not fresh)
- 1 heaping cup Cool Whip (or to taste)
- 1/2 cup Sour Cream (or to taste)
- 1/3 cup Vanilla Greek yogurt
- 2/3 cup to 1 cup unsweetened coconut (toasting is nice here, but optional – see notes!)
- 1 teaspoon vanilla bean paste (optional but delish)
Instructions
Combine all ingredients in a large bowl and refrigerate until chilled. Taste and play around with the amounts of things as you like. This isn’t strict! Your vanilla ambrosia will keep for five to 6 days, covered, in the fridge.
Notes
I like what toasting the coconut flakes does to the flavor of the whole dish, but it’s definitely optional. To toast your coconut, just put it in a dry skillet over medium heat and allow it to gently brown and toast, stirring it occasionally for a few minutes. It happens pretty quickly.
