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When it comes to fruit salads, I’m not sure it gets more Southern than a big bowl of old-fashioned ambrosia. It’s such a treat and my favorite version only requires the use of 5 ingredients: fresh orange sections, canned crushed pineapple, sweetened shredded coconut, almond extract and honey. 

I used Minneola tangelo sections this time because we had a bowl full of them. They are so good!
Lots of popular ambrosia recipes include mini-marshmallows, sliced grapes, maraschino cherries, and creamy yogurt-based dressings. Every single time I make this dish I honestly consider adding one or more of these extra ingredients in for a change of pace.
I love my honey bear!
However, when it comes down to it, I just can’t do it.

I really love it how it’s always been: simple, delicious and exactly how I remember eating it lifetimes ago when I was a kid.

And, whatever you do or don’t do when it comes to old-fashioned ambrosia, if you are able to enjoy these little extras, don’t forget to garnish your serving with whipped cream and chopped nuts!  Those two toppings really take this dish from modest fruit salad to heavenly dessert!

Happy Mother’s Day to all the wonderful, hard-working mother’s out their who try there best to create memories and traditions with their kids in today’s hectic world. I truly hope you had a fun-filled day with family and friends!

Ambrosia                                                                  printable recipe

Prep Time: 20 min
Cook Time: 60 min
Servings: 8


  • 5 medium, ripe naval oranges (or other similar citrus such as Minneola tangelos or tangerines)
  • 1 can (20oz) crushed pineapple in juice (I used Dole brand in 100% pineapple juice)
  •  1/2 cup sweetend, shredded coconut
  • 1/2 cup honey
  • 1/2 teaspoon almond extract (or sub vanilla extract for a nut-free version, dish color may change slightly)
  • whipped topping or whipped cream, if desired, for topping
  • finely chopped, toasted pecans another type of nut you prefer (optional)

1. Peel the oranges and separate into sections. Slice the sections into halves or thirds, as you prefer.

2. Mix all ingredients in a medium-size mixing bowl and stir well to coat with honey and extract.
3. Cover ambrosia and chill for at least one hour before serving. Place ambrosia into serving bowls.  Top with whipped topping or whipped cream and sprinkle with chopped nuts, if desired.
4. Enjoy!


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  1. Hi Linda, thanks for hosting your party each week! Thank you!

  2. Thank you, John!! I hope you enjoy it!

  3. Lovely dish Marcel It does remind me of the salad my mom made years ago. Gotta love those memories. Thanks for sharing at Dishing It & Digging It.

  4. I haven't had this dish in years! Brings back childhood memories. 🙂 Yours looks wonderful — gotta make this soon. Thanks!

  5. We used to eat salads like this all the time when I was growing up, I actually forgot how much we used to enjoy this. My mom always added mini-marshmallows, great recipe Marcelle. Hope you had a wonderful Mother's Day!

  6. :):) Hi David, thank you! I think I ate the whole bowl by myself this time around…

  7. Wow, this takes me back, Marcelle! I loved this as a kid – haven't had it in years! About time, wouldn't you say? (Obviously, you did!)

  8. Hi Grace, I'd love to hear how you make yours! Thank you 🙂

  9. Hi Angie, we love it! Thank you! 🙂

  10. though you and i make our ambrosias differently, i suspect they're equally delicious! it's one of my all time favorite sides. 🙂

  11. That looks like a perfectly light and delicious dessert, Marcelle.

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