Recipe For Ambrosia Salad With Sour Cream: Retro Creamy Citrus Medley

This retro ambrosia salad brings a nostalgic touch to any gathering with its creamy texture and bright citrus flavors. The combination of sweet fruit and tangy sour cream creates a refreshing side dish that stands out.

I’ve refined this classic recipe to balance sweetness with a subtle tang, making it a crowd-pleaser for potlucks and family dinners. The sour cream adds richness without overpowering the fresh fruit.

You’ll love how easy it is to throw together, with just a few simple ingredients and no cooking required. It’s a dish that feels special yet comes together in minutes.

Perfect for holidays or summer picnics, this ambrosia salad is a timeless favorite that never goes out of style.

Ingredients for Recipe for Ambrosia Salad with Sour Cream

Bright citrus and creamy goodness come together in this nostalgic side dish.

The sour cream is key here—full-fat from Daisy or Breakstone’s gives that rich, tangy base. Canned pineapple should be in juice, not syrup (check the label). Dole or Del Monte are reliable. Mandarin oranges? Look for the ones in light syrup. For the coconut, I like Baker’s Angel Flake, but any shredded kind works (just avoid the sweetened kind if you’re watching sugar).

No maraschino cherries? Fresh strawberries or grapes add a nice pop of color. Skipping marshmallows? Diced apples or bananas work too, though they brown faster. Out of pecans? Walnuts or almonds give a similar crunch. Need it sweeter? A drizzle of honey or maple syrup blends right in. The lemon juice isn’t just for flavor—it keeps the fruit from browning.

This keeps 2-3 days in the fridge (the coconut softens over time). Stir before serving. Doesn’t freeze well—best made fresh. Leftovers? Rare, but great over vanilla ice cream (trust me on this one).

Step-by-Step Instructions for Ambrosia Salad With Sour Cream

Here’s how I make this creamy, nostalgic salad with the perfect balance of sweet and tangy flavors.

Step 1: Prep and Drain All Fruit

Start by draining the 2 cups Canned Pineapple Chunks and 1 can Mandarin Oranges thoroughly. I like to spread them on a paper towel to absorb any excess juice. This prevents the salad from becoming watery.

Next, halve the 0.5 cup Maraschino Cherries and drain them well. You want the fruit to be dry so the sour cream can coat everything evenly without becoming runny.

Step 2: Toast the Pecans and Coconut

In a dry skillet over medium heat, toast the 0.5 cup Chopped Pecans for 3-4 minutes, stirring frequently, until they smell fragrant and turn a shade darker. Watch closely—they burn quickly.

Remove the pecans and set them aside. In the same skillet, lightly toast the 0.5 cup Shredded Coconut for 1-2 minutes until it’s golden brown. This step adds depth and crunch to the salad. Let both cool completely before mixing.

Step 3: Combine the Wet Ingredients

In a large bowl, whisk together the 1 cup Sour Cream, 2 tbsp Granulated Sugar, 1 tsp Vanilla Extract, and 1 tbsp Fresh Lemon Juice until smooth. The lemon juice brightens the richness of the sour cream, so don’t skip it.

Taste and adjust the sweetness if needed. Here’s the thing—this is your base, and it should have a light, creamy consistency with a hint of tang. If it’s too thick, you can add a little reserved pineapple juice to loosen it.

Step 4: Fold in the Fruit and Add-Ins

Add the drained Canned Pineapple Chunks, Mandarin Oranges, and halved Maraschino Cherries to the sour cream mixture. Gently fold everything together with a spatula so the fruit stays intact.

Next, stir in the toasted Shredded Coconut, Chopped Pecans, and 1 cup Miniature Marshmallows. The marshmallows add a fun, pillowy texture, but if they’re not your thing, you can leave them out.

Let the salad sit in the refrigerator for at least 1 hour before serving. This gives the flavors time to meld together, and the marshmallows will soften slightly, making every bite perfectly balanced.

Make-Ahead Tips for This recipe for ambrosia salad with sour cream

Overnight Flavor Boost

This salad tastes even better the next day. I always make it the night before serving to let the flavors meld. The sour cream softens the fruit slightly while the toasted pecans and coconut maintain their crunch. 💡

Preventing Sogginess

To keep the texture perfect, drain all fruit extremely well and pat dry with paper towels. Store in an airtight container with a paper towel on top to absorb any excess moisture. This keeps it fresh for up to 2 days.

Marshmallow Tip

If including miniature marshmallows, add them just 1-2 hours before serving. They’ll soften but maintain some chew. For firmer texture, omit them until ready to serve.

Last-Minute Additions

Save the toasted pecans and coconut to sprinkle on top when serving. This preserves their crispness. The maraschino cherries can be added early as they hold up well.

Serving Temperature

Ambrosia salad is best served chilled. Remove from the fridge 15-20 minutes before serving to take the edge off the cold. This makes the flavors more vibrant.

Potluck Strategy

Transport in a well-insulated cooler with ice packs. The sour cream base can spoil if left out too long. I use a large stainless steel bowl nested in ice for outdoor gatherings. 🥗

Frequently Asked Questions