How far ahead can I make ambrosia salad?

Up to 24 hours ahead is the sweet spot. The fruit perfumes the dressing and the first cup of marshmallows softens into it, while the salad still looks fresh. Fold in the reserved marshmallows just before serving so some of them stay springy.

Why did my ambrosia salad turn out watery?

The fruit did not drain long enough. Canned pineapple and mandarins carry a surprising amount of juice, and it all ends up in the dressing. Drain for a full 20 minutes in a colander, and pat the cherries dry on paper towels before they go in.

How do I keep the cherries from turning the salad pink?

Halve them, then press them between paper towels and let them sit while the other fruit drains. Dry cherries folded in last bleed very little. Adding them at serving time instead of the night before keeps the bowl whitest of all.

Can I freeze ambrosia salad?

No, and this is one recipe where the answer does not soften. The whipped cream dressing separates as it thaws, the fruit goes limp, and the marshmallows turn spongy. Make it fresh, refrigerate it, and plan on leftovers within 3 days.

Can I use fresh pineapple instead of canned?

Yes, with one adjustment. Use about 3 cups of chopped fresh pineapple and drain it the same 20 minutes, since fresh fruit releases juice too. The flavor is brighter and a little less sweet, so taste the dressing and add an extra teaspoon of powdered sugar if it needs it.

Ambrosia Salad With Real Whipped Cream, Made Ahead

Ingredients

Scale

1 can (20 ounces) pineapple tidbits in juice, drained
1 can (15 ounces) mandarin oranges in juice, drained
1 cup maraschino cherries, drained, halved and patted dry
1 1/2 cups miniature marshmallows, divided
1 cup sweetened shredded coconut, plus more for the top
1/2 cup chopped pecans (optional)
1 cup cold heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
3/4 cup plain Greek yogurt (2 percent or whole milk)
1 pinch fine salt

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Instructions

Pour the pineapple and mandarin oranges into a colander set over a bowl and drain for a full 20 minutes, shaking once or twice. Discard the juice or save it for another use.
Halve the cherries and press them gently between paper towels. Set aside; dry cherries keep the finished salad white instead of pink.
Beat the cold heavy cream in a large chilled bowl on medium high until soft peaks form, 2 to 3 minutes.
Add the powdered sugar, vanilla and salt and beat a few seconds more, just until the peaks hold softly.
Fold the Greek yogurt through the whipped cream with a spatula until no streaks remain.
Add the drained fruit, cherries, coconut, pecans if using, and 1 cup of the marshmallows. Fold gently until everything is evenly coated.
Scrape into the serving bowl, cover tightly and refrigerate at least 2 hours, up to 24 hours.
Just before serving, fold in the remaining 1/2 cup of marshmallows and finish with a pinch of extra coconut.

Author: Chef Rita
Prep Time: 20 minutes
Cook Time: 0 minutes

Nutrition

Serving Size: 3
Calories: 250
Sugar: 27
Sodium: 45
Fat: 12
Saturated Fat: 7
Unsaturated Fat: 5
Trans Fat: 0
Carbohydrates: 34
Fiber: 2
Protein: 3
Cholesterol: 30