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+ servings


Sticky sweet and nostalgic ambrosia is a Southern twist on fruit salad made even better with the addition of homemade mini marshmallows.
In Greek mythology, it was well known that Zeus and the other gods on Mount Olympus liked to lounge around, sipping on nectar and snacking on a succulent sustenance called "ambrosia." Problem is, none of the citizens of this fair and lofty land bothered to write down the recipe. So, about a hundred years ago, we Southerners decided to suss it out on our own.
This recipe first appeared in Season 11 of Good Eats.
Homemade vanilla marshmallows on a wooden cutting board.
ACTIVE TIME: 30 minutes
TOTAL TIME: 2 hours 30 minutes
Yield: 6 servings


  • 1/2 cup heavy cream
  • 1 tablespoon sugar
  • 1/2 cup sour cream
  • 1 cup clementine orange segments, from about 6 clementines
  • 1 cup chopped fresh pineapple
  • 1 cup freshly grated coconut
  • 1 cup toasted, chopped pecans
  • 1/2 cup maraschino cherries, drained
  • 3 cups homemade mini marshmallows


  • Put the heavy cream in the bowl of a stand mixer fitted with the whisk attachment. Turn to low and slowly add the sugar. Turn the speed up to high and whip until stiff peaks are formed.
  • Fold in the sour cream, followed by the clementines, pineapple, coconut, pecans, and cherries. Stir to combine. Fold in the marshmallows, then transfer the mixture to a glass serving bowl, cover, and refrigerate for at least 2 hours before serving.