Why did my ambrosia salad turn watery?

The fruit went in with its canning liquid still on it. Drain pineapple and mandarins for a full 30 minutes and pat them dry before folding, and the cream stays thick for days. Folding the salad too far ahead, beyond about 36 hours, also loosens it as the marshmallows dissolve.

Can I use Greek yogurt instead of sour cream in ambrosia?

Yes, plain Greek yogurt is the closest substitute and keeps the same gentle tang. Use it for half or all of the sour cream, but keep the real whipped cream as the base, since the yogurt alone makes a thinner, sharper dressing.

How far ahead can I make ambrosia salad?

The sweet spot is 4 to 24 hours before serving: long enough for the marshmallows to soften into the cream, short enough that nothing breaks down. Hold the cherries and toasted pecans out and add them at serving time for the best color and crunch.

Should the marshmallows be plain or fruit flavored?

Plain mini marshmallows keep the classic look and let the fruit flavors lead. The pastel fruit flavored ones are a beloved retro variation and slightly sweeter; both soften the same way in the cream. Avoid the large marshmallows, which stay chewy and slice awkwardly.

Can ambrosia salad be frozen for later?

No, freezing ruins it. The whipped cream splits, the fruit releases water as it thaws, and the marshmallows turn spongy. Ambrosia keeps 3 days in the refrigerator, which is the right window for enjoying the leftovers.

Ambrosia Salad: Real Whipped Cream, Never Watery

Ingredients

Scale

1 (20 oz) can pineapple chunks, drained 30 minutes and patted dry
2 (11 oz) cans mandarin oranges, drained 30 minutes and patted dry
1 cup (240 ml) heavy cream, very cold
2 tablespoons powdered sugar
1 teaspoon pure vanilla extract
3/4 cup (180 g) sour cream
Pinch of fine salt
1 1/2 cups (75 g) mini marshmallows
1 cup (85 g) sweetened shredded coconut
1/2 cup (70 g) maraschino cherries, halved, drained and patted dry
1/2 cup (55 g) pecans, toasted and roughly chopped

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Instructions

Set the pineapple and mandarin oranges in a colander over a bowl for 30 minutes. Lift the fruit onto a clean towel and pat the tops dry, handling the mandarins gently.
In a large chilled bowl, whip the cold heavy cream with the powdered sugar and vanilla until firm peaks form, about 2 to 3 minutes with an electric mixer.
Whisk the sour cream with the pinch of salt until smooth, then fold it into the whipped cream in two additions, keeping as much air as possible.
Add the drained pineapple, mandarin oranges, mini marshmallows, and shredded coconut to the cream.
Fold everything together with a wide spatula, cutting down the center and turning the bowl, until the fruit is evenly coated and no dry pockets of coconut remain.
Cover and refrigerate at least 4 hours or overnight, so the marshmallows soften into the cream and the flavors marry.
Just before serving, fold in the halved cherries and scatter the toasted pecans over the top. Serve very cold.

Author: Chef Jordan
Prep Time: 20 minutes
Cook Time: No cooking