Absolutely! Here’s a long-form, in-depth recipe for the Classic 5-Cup Fruit Salad, also known as Ambrosia Salad — a beloved retro dessert that’s made its way into generations of family gatherings and potluck tables.
Classic 5-Cup Fruit Salad (Ambrosia Style)
Prep Time: 10 minutes
Total Time: 10 minutes (plus optional chilling)
Servings: 6–8
Cuisine: American (Mid-century Classic)
Category: Dessert / Side Dish
Introduction
The Classic 5-Cup Fruit Salad is a vintage dish that has stood the test of time for good reason. Creamy, fruity, tangy, and slightly nutty, it strikes a beautiful balance of flavors and textures. It’s a no-cook, dump-and-stir kind of dish — yet somehow magical. With roots in early 20th-century Southern and Midwestern kitchens, Ambrosia Salad was originally a holiday luxury, named after “the food of the gods.”
Passed down through generations and lovingly adapted by families across America, the 5-Cup Fruit Salad is a quick-to-make crowd-pleaser that’s just as welcome at a church brunch as it is on a Thanksgiving or Easter table.
Ingredients (5 Cups Total — 1 Cup Each)
- Sour Cream (full-fat recommended) – for that creamy, slightly tangy dressing
- Pineapple Chunks, canned and well-drained – sweet-tart base fruit
- Mandarin Oranges, canned and drained – juicy and bright citrus notes
- Mini Marshmallows – soft, sweet contrast and nostalgic texture
- Sweetened Shredded Coconut – tropical flair and chewy richness
Optional Add-ins (for Lovers of Extras)
- ½ cup chopped maraschino cherries (drained and patted dry) – adds color and sweetness
- ½ cup chopped pecans or walnuts – for a bit of crunch
- 1 tsp vanilla extract – deepens the flavor
- Zest of ½ orange – adds fresh zing
- A dash of nutmeg or cinnamon – for a holiday twist
Instructions / Method
- Prepare Your Ingredients
- Drain the canned fruits thoroughly. If using maraschino cherries, blot them dry with paper towels to avoid pink streaks.
- Chop pineapple into bite-sized pieces if needed.
- Combine Ingredients
- In a large mixing bowl, add 1 cup each of sour cream, pineapple chunks, mandarin oranges, mini marshmallows, and shredded coconut.
- If using optional ingredients like cherries or nuts, add them now.
- Gently fold everything together using a rubber spatula, ensuring the sour cream coats all components evenly.
- Chill (Optional but Recommended)
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or overnight.
- Chilling allows the flavors to meld and the marshmallows to soften into pillowy perfection.
- Serve
- Serve in individual dessert cups, a glass trifle bowl, or a hollowed-out pineapple for extra flair.
- Garnish with extra cherries, a sprinkle of coconut, or a sprig of mint.
History & Formation
Ambrosia salad originated in the late 1800s when citrus fruits and coconut were luxury items in the U.S., often associated with Southern hospitality. The name “ambrosia” — referencing the mythological food of the gods — reflected its status as a rare, divine treat.
In the 1950s and ’60s, canned fruit and marshmallows became widely available, and versions like the 5-Cup Fruit Salad became staples of family cookbooks, PTA potlucks, and church luncheons. The addition of sour cream added a tangy balance to the sweetness, distinguishing it from more sugary versions.
Conclusion
This salad is more than a dish — it’s a nostalgic journey. It’s about tradition, simplicity, and love served in a bowl. Whether you make it exactly as written or add your own family twist, the Classic 5-Cup Fruit Salad brings a sense of warmth and festivity wherever it goes.
For Lovers of Fruit Salad
If you’re someone who cherishes these creamy retro-style salads, here are a few ways to keep the love alive:
- Try Greek yogurt instead of sour cream for a tangier, healthier take.
- Add fresh fruit like diced apples or halved grapes.
- Try a lime zest and honey drizzle for a bright citrusy pop.
- Make it a dessert parfait layered with granola and whipped cream.
Would you like me to design a printable version of this recipe with a retro layout or make a shopping list for it?