Sandra This creamy, tropical Alton Brown Ambrosia Salad is made with fresh coconut, clementine segments, and homemade whipped cream, ready in just over two hours. The magic happens when the toasted pecans and crisp fresh fruit settle into the rich dairy base during the crucial chilling window. I love how the fresh grated coconut completely eliminates that chewy, artificial texture found in standard deli versions.
Why This Classic Works
The biggest mistake people make with ambrosia is relying on canned fruit cocktail and tub whipped topping, which results in a cloying, watery mess. Alton Brown’s approach treats this dish like a proper fruit salad, using fresh clementines and pineapple to provide an acidic pop that cuts through the sugar. The real game-changer, however, is the use of sour cream alongside heavy cream; the tanginess balances the marshmallows so you can eat a whole bowl without a toothache.
I also learned that “bagged” shredded coconut often contains preservatives that dull the flavor. Taking the time to grate fresh coconut (or at least finding high-quality unsweetened flakes) restores the nutty, tropical profile that gave this dish its “food of the gods” name in the first place.
Alton Brown Ambrosia Salad Ingredients
- For the Dressing:
- 1 cup heavy whipping cream, cold
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup sour cream (full fat)
- For the Salad:
- 3 cups mini marshmallows
- 1 fresh coconut, grated (about 1 1/2 cups) OR high-quality shredded coconut
- 2 cups clementine segments (fresh, membrane removed if possible)
- 1 1/2 cups fresh pineapple, chopped into small chunks
- 1 cup pecans, toasted and chopped
- 1/2 cup maraschino cherries, drained well and halved
How To Make Alton Brown Ambrosia Salad
- Prep the Fruit: Thoroughly dry the pineapple chunks and cherries with paper towels. Peel the clementines and remove as much white pith as possible to prevent bitterness.
- Whip the Cream: In a chilled metal bowl, beat the heavy cream, sugar, and vanilla extract until stiff peaks form (about 2-3 minutes).
- Fold the Base: Gently fold the sour cream into the whipped cream using a rubber spatula just until combined. Do not overmix or the cream will deflate.
- Combine Ingredients: Add the marshmallows, fresh coconut, clementines, pineapple, pecans, and cherries to the bowl. Fold gently until every piece of fruit is coated in the creamy mixture.
- Chill: Cover the bowl with plastic wrap and refrigerate for at least 2 hours. This “maceration” time allows the marshmallows to soften slightly and the flavors to meld.
Recipe Tips
- Dry the fruit: Excess moisture is the enemy of a creamy salad. If your pineapple or cherries are wet, the whipped cream will separate and become soupy in the fridge.
- Toast the nuts: Place the pecans in a dry skillet over medium heat for 3-4 minutes until fragrant. This restores their crunch, which is essential for texture contrast against the soft marshmallows.
- Fresh vs. Bagged Coconut: Alton Brown insists on fresh coconut for the best texture. If you can’t crack a whole coconut, look for frozen grated coconut in the freezer aisle, which is far superior to the shelf-stable sweetened bags.
What To Serve With Ambrosia Salad
This dish is a staple on Southern holiday tables, often served alongside a salty, savory glazed ham or roasted turkey to offset the sweetness. It also works beautifully as a brunch side dish paired with savory quiche or biscuits and gravy.
How To Store
Ambrosia salad is best eaten within 24 hours. Keep it in an airtight container in the refrigerator; after a day, the fruit will release too much liquid and the marshmallows will begin to dissolve entirely. Freezing is not recommended as the dairy will break upon thawing.
FAQs
Can I make this ahead of time?
Yes, but there is a sweet spot. Make it 4 to 6 hours before serving for the best texture; any longer and it may become watery.
Can I use canned fruit instead of fresh?
You can, but the texture will be softer. If using canned mandarin oranges or pineapple tidbits, drain them in a colander for at least 30 minutes to remove all syrup.
Why is my ambrosia watery?
This usually happens because the fruit wasn’t dried enough or the salad sat too long at room temperature. Always keep it chilled until the moment you serve it.
Nutrition
- Calories: 320
- Total Fat: 22g
- Saturated Fat: 12g
- Cholesterol: 45mg
- Sodium: 60mg
- Total Carbohydrate: 32g
- Protein: 3g
Try More Recipes:
Alton Brown Ambrosia Salad Recipe
Description
A modernized, fresh take on the retro Southern classic, ditching the canned fruit for fresh clementines and pineapple, bound in a lightly sweetened sour cream and whipped cream dressing.
Ingredients
For the Dressing:
For the Salad:
Instructions
- Thoroughly dry the pineapple chunks and halved cherries with paper towels.
- Peel the clementines and remove as much white pith as possible.
- In a chilled metal bowl, beat the cold heavy cream, sugar, and vanilla extract until stiff peaks form (about 2-3 minutes).
- Gently fold the sour cream into the whipped cream using a rubber spatula just until combined (do not overmix).
- Add the marshmallows, coconut, clementines, pineapple, pecans, and cherries to the bowl.
- Fold gently until every piece of fruit is coated in the creamy mixture.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours before serving.
Notes
- Thoroughly drying the pineapple and maraschino cherries is critical; any excess juice will bleed into the crisp white cream, turning the entire salad into a watery, pink mess.
- Folding tangy sour cream into the freshly whipped cream is the secret to balancing the dish, cutting through the intense, cloying sweetness of the marshmallows and cherries.
- The 2-hour resting period in the refrigerator isn’t just to chill the salad; it allows the dry mini marshmallows to absorb moisture from the dressing, softening them to the perfect pillowy texture.
