Ambrosia Salad: A Classic Easter Side Dish

The Story Behind the Salad

The name "ambrosia" comes from Greek mythology—it was the food of the gods, believed to grant immortality. While this fruit salad might not have supernatural powers, it has certainly achieved a kind of immortality on American holiday tables. The dish first appeared in the South during the Victorian era when exotic fruits like oranges, coconuts, and pineapples were rare luxuries. Serving ambrosia was a way to show off both wealth and hospitality.

Early versions were simpler than what most of us know today, often just fresh oranges and coconut. As canned fruits became widely available in the early 1900s, the recipe evolved. Marshmallows joined the party sometime in the 1920s, and the addition of sour cream or whipped cream turned it into the creamy dish we recognize now.

Making It Your Own

One of the best things about ambrosia salad is how forgiving it is. Some families swear by fresh fruit only, while others embrace the convenience of canned. You can adjust the sweetness by using unsweetened coconut or Greek yogurt in place of some of the sour cream. Adding a splash of orange juice or a bit of orange zest brightens up the flavors.

The marshmallows are non-negotiable for purists, but if you're not a fan, you could swap them for diced apples or grapes. Some recipes include bananas, though these should be added just before serving to prevent browning. If you want to make it even more decadent, fold in some cream cheese along with the whipped cream.

Serving Suggestions

Ambrosia salad works on an Easter buffet table because it holds up well and can be made the night before. Serve it in a glass trifle dish to show off the colorful layers, or spoon it into individual parfait glasses for a more elegant presentation. It pairs well with ham, which is probably why it became such an Easter staple in the first place—the sweetness balances out the saltiness of the main dish.

If you have leftovers, they'll keep in the refrigerator for 2-3 days, though the texture is best within the first day or two. The marshmallows continue to soften over time, which some people love and others don't.

Tips for Success

Make sure your fruit is well-drained. Excess liquid will make the salad watery and dilute the creamy dressing. Pat the cherries and pineapple with paper towels if needed. If you're whipping your own cream, do it just before assembling the salad for the best texture. Cold cream whips better, so keep everything chilled until you're ready to mix.

The resting time in the refrigerator isn't just a suggestion—it really does improve the dish. The flavors meld together and the marshmallows take on a softer, almost melt-in-your-mouth quality that makes the whole thing feel more cohesive.