Ambrosia Salad is a traditional Southern recipe that has enjoyed widespread popularity throughout the United States.  I first became aware of it in the 1950s when my mother served it up one evening.

Ambrosia is a super-sweet creation, served as either a side dish or a dessert. The ingredients usually include Jell-O, whipped topping, marshmallows, mixed fruits and walnuts. The directions are very simple, and this dish makes for a nice cool snack on a hot summer day. Ambrosia is also popular as a bright, cheerful addition to a holiday party menu. Like most recipes, this creamy, fruity salad snack tastes best when made with fresh ingredients, especially homemade whipped cream.

Here’s a typical recipe for Ambrosia Salad:


8 ounces whipped topping

2 1/2 cups shredded coconut

3/4 cup chopped walnuts

1 (8 ounce) can fruit cocktail, drained

1 (8 ounce) can pineapple chunks, drained

1 (8 ounce) can mandarin oranges, drained

3 cups mini marshmallows

1 small jar maraschino cherries, drained

1 teaspoon ground nutmeg

1 teaspoon ground cinnamon 

PREPARATION: In a large bowl, combine ALL ingredients. Mix well and refrigerate for an hour. Garnish with oranges, cherries and pineapple slice. MAKES 8-10 SERVINGS

SERVING SUGGESTIONS:   1) Serve in a Sundae glass with fresh navel orange slices fitted on the rim. 2) Garnish each serving with a cinnamon stick. 

RECIPE VARIATIONS:  Other fruits are also well suited for this recipe. Try making it with fresh strawberries, apples, bananas, kiwi or mango. Just about any of your favorite fresh fruits will work.


About stonekingseminars

Poet, screenwriter, producer, mentor
This entry was posted in Recipes. Bookmark the permalink.

One Response to 1950s AMBROSIA FRUIT SALAD

  1. Pingback: Stu Helm: Food Critic on Ambrosia, North Asheville

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