Ambrosia Salad (Small)
Ingredients
- 1 (8 oz) can pineapple tidbits
- 1 (16 oz) can fruit cocktail
- 1 (11 oz) can mandarin oranges
- ½ (11 oz) bag miniature marshmallows
- ½ (14 oz) bag shredded coconut
- 1 (10 oz) jar cherries
- 1 pint sour cream
- 1/2 cup pecans, chopped
Step-by-Step Instructions
- Drain all the fruit well for 2 hours before mixing - this prevents the salad from becoming watery.
- In medium bowl combine the drained pineapple tidbits, fruit cocktail, mandarin oranges, cherries, miniature marshmallows, shredded coconut, sour cream, and chopped pecans. Mix gently until well combined.
- Serve immediately or chill in refrigerator for 1-2 hours before serving.
Common Problems and Solutions
Q: Why is my ambrosia salad watery?
A: Make sure to drain the canned fruits thoroughly for at least 2 hours before mixing. You can even pat them dry with paper towels for best results.
Q: Can I make this ahead of time?
A: Yes, ambrosia salad actually tastes better after chilling for a few hours as the flavors meld together. It keeps well in the refrigerator for up to 2 days.
Tips and Techniques
For extra flavor, toast the pecans lightly before chopping and adding them to the salad. The salad tastes best when served cold.
Ingredient Substitutions
- sour cream: Cool Whip or whipped cream
- pecans: walnuts or sliced almonds
- maraschino cherries: dried cranberries or fresh grapes
Equipment Needed
- Medium mixing bowl
- Strainer or colander for draining fruit
Historical Context
Ambrosia salad has been a Southern tradition since the late 1800s when exotic canned fruits became widely available. The name comes from Greek mythology, where ambrosia was the food of the gods.