Pioneer Woman Ambrosia Salad Recipe

How to make Pioneer Woman Ambrosia Salad

Ambrosia Salad is a very delicious and versatile fruit salad that you can prepare in less than 20 minutes and serve easily.

Combine many different fruits -which can vary according to your palate- in a tasteful dish.

It’s a perfectly healthy, fresh, low-carb salad that you can serve without guilt as a refreshingly nice side dish, appetizer, dessert, or even as a main course.

Let’s see what we need to prepare an appetizing Pioneer Woman Ambrosia Salad.


(2 servings)

  • 1 ½ cups diced pineapple
  • 1 (11-ounce) can tangerines
  • 1 cup sweetened shredded coconut
  • ½ cup pecans
  • 1 can (10 ounces) maraschino (cherry stems removed)
  • 3 cups mini marshmallows
  • ¾ cup heavy cream
  • ⅓ cup sour cream
mini marshmallows for salad


One of the main reasons Pioneer Woman Ambrosia Salad is so popular is that you can make it in minutes and easily expand it if needed.

Layered with canned pineapple, tangerines, coconut, cream, and marshmallows, Ambrosia Salad is very healthy and filling.

The process is more or less reduced to mixing the fruits and letting it cool for 2-3 hours – or even better, overnight – before serving it.

It is especially delicious when cold.

You can also use fresh fruit instead of canned to make it healthier, and add ¼ tablespoon of ground ginger for a spicy touch. The possibilities are limitless.

But let’s stick with the Original Pioneer Woman Ambrosia Salad Recipe before we launch into any experiments.

Step 1:

Bake the pecans. Preheat oven to 350°F and place a rack in the center.

Spread the pecans on a small cookie sheet and bake for about 6-8 minutes until toasted and fragrant, stirring halfway through.

Transfer the pecans to a medium bowl to cool completely.

Step 2:

Prepare the perfect whipped cream.

Whip the heavy cream with an electric mixer until stiff peaks form. Then add the sour cream and beat until the mixture is well blended.

Step 3:

Add the pineapple, coconut, and marshmallows and stir to mix.

Next, add the tangerines.

Step 4:

Cover the bowl with the Ambrosia Salad with plastic wrap and leave it in the fridge for 2-3 hours before serving.

Step 5:

When serving, coarsely chop the walnuts and add them to the Ambrosia salad along with the maraschino cherries. Stir to combine.

Place it in a dish and garnish it with the fresh mint leaves.

It is to lick your fingers!

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