1950s ambrosia salad recipe: 59 photos
FAQ
Ingredients
- 3 cups miniature marshmallows.
- 2 ½ cups shredded coconut.
- 1 (11 ounce) can mandarin oranges, drained.
- 1 (10 ounce) jar maraschino cherries, drained (Optional)
- 1 (8 ounce) container frozen whipped topping, thawed.
- 1 (8 ounce) can pineapple chunks, drained.
- 1 (8 ounce) can fruit cocktail, drained.
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 began appearing in cookbooks in the late 1800s when citrus fruit became more prevalent in markets across the United States. These early recipes were very simple, usually including only orange slices, coconut, and sugar layered in a glass dish.
ambrosia • \am-BROH-zhee-uh\ • noun. 1 a : the food of the Greek and Roman gods b : the ointment or perfume of the gods 2 : something extremely pleasing to taste or smell 3 : a dessert made of oranges and shredded coconut.
Ambrosia salad tastes like coconut, Watergate salad tastes like pistachio. One of the first things that sets ambrosia and Watergate salads apart is the flavor profile of each dish. Watergate salad uses a pistachio instant pudding packet and often calls for additional garnishings of pistachio on top.
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Mike Karabeini
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