Ambrosia Salad
Ambrosia salad originated in the United States in the late 19th century, particularly in states like Georgia, Florida, and the Carolinas, where citrus fruits such as oranges were widely available. Over time, it became a staple at Southern gatherings, holidays, and church potlucks, helping cement its reputation as a classic Southern dish.The name “ambrosia” comes from Greek mythology, meaning “food of the gods,” reflecting how luxurious the dish seemed at the time. Early recipes appeared in American cookbooks in the 1880s and typically included oranges, coconut, and sugar—ingredients that were once considered special treats.
Ingredients
- 11 oz canned mandarin oranges drained
- 14 oz canned pineapple tidbits drained
- 15 oz canned fruit cocktail drained
- ½ Cup halved grapes
- ½ Cup chopped pecans optional
- 3 Cups mini marshmallows rainbow or plain
- ½ Cup sour cream
- 1 ½ Cups frozen whipped topping, thawed
Instructions
- In a large bowl, mix the fruit, then stir in the marshmallows and pecans.
- In a small bowl, blend sour cream and whipped topping. Fold gently into the salad.
- Cover and refrigerate at least 4 hours or overnight before serving.