Classic Ambrosia Salad Recipe (2024)

FAQs

What are the main ingredients in ambrosia salad? ›

The best Ambrosia Salad recipe is made with pineapple, mandarin oranges, yogurt, mini marshmallows, coconut and whipped cream. This easy side dish has a delicious tropical sweetness and is always a crowd favorite!

Most ambrosia recipes contain canned (often sweetened) or fresh pineapple, canned mandarin orange slices or fresh orange sections, miniature marshmallows, and coconut. Other ingredients might include various fruits and nuts: maraschino cherries, bananas, strawberries, peeled grapes, or crushed pecans.

Ambrosia was so named for the food of the Greek and Roman gods. Its region of origin is lost to history. Its ties to the South are strong, though some believe it began in Vermont or elsewhere in New England.

Cooks in the Northeast and Midwest continued to make and serve ambrosia, but it was only in the South that it became a standard item on the holiday menu.

Ambrosia is an attractive medium-sized apple, with a pink-tinged orange/red flush over a yellow background. As such it is very much in tune with the modern preference for "bi-coloured" apples.

Beat cream cheese and sugar together in a large bowl with an electric mixer. Mix in whipped topping on high speed until incorporated. Fold in pineapple, fruit co*cktail, bananas, apple, coconut, pecans, raisins, and cherries. Transfer to a serving bowl, cover, and chill for at least 1 hour before serving.

The once hard-to-find ingredients were considered luxurious and exotic. The salad was a treat reserved for holidays and other special occasions, and named “ambrosia” after the food of the Greek and Roman gods. But it wasn't until the early 20th century that ambrosia as we know it came to be.

For many Southerners, ambrosia salad is a dish often associated with holiday potlucks or aunts and grandmothers.

Ambrosia is a brand of food products in the United Kingdom. Its original product was a dried milk powder for infants, but it is now mostly known for its custard and rice pudding.

Furthermore, participants in the study deemed red and yellow apples (like Ambrosia) to be associated with sweetness, freshness, juiciness, and natural. We are conditioned to reach for the freshest looking food by nature. That's why a freshly cut apple with juicy, white flesh will be eaten before one that's oxidized.

Are Jello salads a Midwest thing? ›

Plain Jell-O and sweet Jell-O salads are still widely consumed in the US, especially in the rural Midwest and the Deep South.

The Midwest is home to many regional specialties and some of the most iconic foods of the United States. Though most midwestern food is not fancy cuisine, many of these dishes are symbols of Americana: hot dogs, fruit pies, pizza, chili, ice cream, and hotdishes—not fancy, but very, very good-tasting foods.

About The Fruit

Its flavor is best described as refreshing with floral notes and a pleasant crisp, fine-grained flesh. It's very sweet with very little acidity. Ambrosia is an apple that naturally doesn't brown quickly after being sliced, making it perfect for snacks or salads. You can cook with it too!

Ambrosia (plant), a genus of flowering plants in the Asteraceae commonly known as ragweed. Ambrosia beetle, beetles which live in nutritional symbiosis with ambrosia fungi. Ambrosia fungi. Bee bread, also known as ambrosia or bee pollen.

A traditional Greek salad consists of sliced cucumbers, tomatoes, green bell pepper, red onion, olives, and feta cheese. This classic combination is delicious, so I stick to it, just adding a handful of mint leaves for a fresh finishing touch.

Dessert salads are usually sweet and often contain fruits, sweetened gelatin, nuts, cream, and whipped cream. Waldorf salad is a popular dessert salad.

Cool Whip: Water, hydrogenated vegetable oil (including coconut and palm oils), high fructose corn syrup, corn syrup, skimmed milk, light cream, less than 2% sodium caseinate (a milk derivative), natural and artificial flavor, xanthan and guar gums, polysorbate 60, sorbitan monostearate, and beta carotene.