Salad: United States – Utah (Rocky Mountain United States) – Utah Ambrosia Salad

Serving Size: 8

Approximate Time

Prep 15 min

Cook 0 min

Additional 2 hrs

Total 2 hrs 15 min

Ingredients

- 1 (15 oz) can (425 g) fruit cocktail, drained
- 1 cup (50 g) mini marshmallows
- 1 cup (80 g) sweetened shredded coconut
- 1 (8 oz) tub (226 g) frozen whipped topping, thawed (about 1 cup)
- 1 cup (240 g) sour cream (or plain Greek yogurt for a tangier version)
- 1 (8 oz) can (227 g) crushed pineapple, drained (or 1 cup/240 g pineapple tidbits, drained)
- 1/2 cup (60 g) chopped pecans or walnuts (optional)
- 10–12 maraschino cherries, halved (for garnish)
- 1 tsp (5 ml) vanilla extract
- Pinch of salt

Instructions

Short Description:
A sweet, creamy fruit salad popular in Utah made from canned fruit cocktail folded with mini marshmallows, shredded coconut, and whipped topping for a light, fluffy finish. Chilled before serving so flavors meld and marshmallows soften.

Regional Notes:
This Utah variation emphasizes canned fruit cocktail, mini marshmallows, shredded coconut, and whipped topping, creating a distinctly sweet, airy texture compared with more savory or citrus-forward ambrosias elsewhere. It often includes a bit of sour cream (or yogurt) for body and optional nuts or cherries for garnish, as commonly found in Rocky Mountain / Utah potlucks and family meals.

1. Drain the fruit cocktail and crushed pineapple thoroughly, pressing gently to remove excess syrup; set fruit aside to further drain in a colander for a few minutes.
2. In a large bowl, whisk together the sour cream and vanilla extract until smooth. Fold in the thawed whipped topping gently until the mixture is uniform and light.
3. Add the drained fruit cocktail, drained crushed pineapple, mini marshmallows, and shredded coconut to the whipped mixture. Fold gently until evenly combined, taking care not to deflate the whipped topping.
4. Stir in the chopped nuts if using and a pinch of salt to balance sweetness. Taste and adjust: add a little more coconut or marshmallows if a sweeter, chewier texture is desired.
5. Cover the salad and refrigerate at least 2 hours (preferably 4 hours or overnight) so the marshmallows soften and flavors meld.
6. Before serving, give the ambrosia a gentle stir, transfer to a serving bowl, and garnish with halved maraschino cherries. Serve chilled.