Southern Ambrosia Recipe
Southern Ambrosia makes makes a classic holiday fruit salad loaded with citrus fruits. A sweet and creamy salad, ambrosia is always a favorite!
Grandmother Verdie would always prepare it a the day before our family Christmas and Easter so that it was perfectly chilled for serving. Filled with so much delicious, seasonal citrus fruit, Ambrosia has to be one of my favorite little recipes that can be considered a side and also works just perfectly as a dessert.
There’s just something about making it now for the holidays that keeps her right there with me with every stir that I make. It’s like she’s whispering to me about making sure that the whipping cream has just the right amount of stiffness before stirring in the fruit. I can’t help myself from pulling out the glasses of hers that she’d serve her ambrosia in. With their worn golden rims, they still are just as beautiful to me as they were as a little girl thrilled to be able to have her ambrosia salad in the “fancy glasses” for the first time.
There’s just nothing like those family recipes to me. And this one is definitely a special one.
Here’s Grandmother’s Ambrosia recipe. I hope you love it as much as my family does!
- 1 cup whipping cream
- 2 tablespoons confectioner's sugar
- 1 teaspoon vanilla extract
- 4 medium navel orange sectioned
- 2 medium red grapefruit sectioned
- 1 cup chopped pineapple or 1 (8-ounce) can diced pineapple, drained
- 1/2 cup sweetened flake coconut
- 1 cup mini marshmallows optional
- 1/4 cup roasted pecans optional
- 1 jar Maraschino cherries drained (optional)
- Pour whipping cream into a large bowl and whisk until soft peaks begin to form. Slowly add confectioner's sugar and vanilla and whip until stiff peaks form. Fold in oranges, grapefruit, pineapple, coconut, marshmallows and roasted pecans. Pour into a large glass bowl. Wrap tightly with plastic wrap and refrigerate for about 8 hours before serving. When ready to serve, add cherries to top of ambrosia and serve.
From the Add a Pinch recipe archives. Originally published 2012.