Salad: United States – Southern United States — South Carolina – South Carolina Ambrosia Salad

Serving Size: 6

Approximate Time

Prep 25 min

Cook 10 min

Additional 2 hrs

Total 2 hrs 35 min

Ingredients

- 3 navel oranges, peeled and segmented (about 1 1/2 lb / 680 g)
- 2 tangerines or clementines, peeled and segmented (about 8 oz / 225 g)
- 1 cup (150 g) seedless red grapes, halved
- 1 cup (100 g) pecan halves, toasted and roughly chopped
- 1 cup (80 g) sweetened shredded coconut
- 1 cup (50 g) mini marshmallows
- 1 cup (240 ml) heavy whipping cream, chilled
- 1/2 cup (120 g) sour cream
- 2 tbsp (30 ml) honey
- 1 tsp (5 ml) vanilla extract
- 1 tbsp (15 ml) fresh orange juice (from one small orange)
- 1/4 tsp (1.5 g) kosher salt
- 2 tbsp (30 g) powdered sugar (optional, for sweeter dressing)
- Fresh mint leaves for garnish (optional)

Instructions

Short Description:
A creamy, fruity Southern salad mixing fresh citrus, toasted local pecans, coconut, and marshmallows folded into a light cream-sour cream dressing. Chilled and slightly sweet, it’s a classic side or salad course at Carolina gatherings.

Regional Notes:
This South Carolina variation emphasizes fresh local citrus (navel oranges and tangerines) and toasted South Carolina pecans for a bright, nutty regional twist. The use of fresh orange segments rather than only canned fruit keeps the salad lively and different from more generic, syrupy versions.

1. Toast the pecans: heat a dry skillet over medium heat. Add pecan halves and toast, stirring constantly, until fragrant and lightly browned, 3–5 minutes. Transfer to a plate to cool, then roughly chop.
2. Prepare citrus: working over a bowl to catch juices, segment the navel oranges and tangerines by cutting away peel and pith with a sharp knife, then slice between membranes to release segments (supremes). Reserve any juice collected for the dressing.
3. Whip the cream: in a chilled bowl, whip the heavy cream to soft peaks (about 2–3 minutes with an electric mixer). If you prefer a sweeter mixture, add powdered sugar while whipping.
4. Make the dressing: in a separate bowl, whisk together sour cream, honey, vanilla extract, fresh orange juice, and kosher salt until smooth. Gently fold the whipped cream into the sour cream mixture until combined and light.
5. Combine salad: in a large mixing bowl, combine segmented oranges, tangerines, halved grapes, shredded coconut, mini marshmallows, and chopped toasted pecans. Pour the dressing over the fruit and gently fold until everything is evenly coated.
6. Chill and meld flavors: cover the bowl and refrigerate at least 1 hour (preferably 2–4 hours) to let flavors marry and the coconut and pecans absorb some cream.
7. Serve: stir gently before serving. Spoon into a serving bowl or individual dishes and garnish with a few reserved pecan pieces and fresh mint leaves if desired. Serve chilled.