Save Pin My aunt had a standing rule at holiday dinners: never bring the expected dish. One year, I showed up with this elevated ambrosia salad, and watching my grandmother's face light up as she tasted that bourbon-kissed whipped cream made me realize some classics just needed permission to grow up a little. There's something about nostalgia with a twist that makes people pause mid-bite and really taste what's in front of them.
I made this for a dinner party on a crisp November evening, and someone asked if I'd hired a caterer. When I admitted it was salad-adjacent and took barely any time, three people immediately asked for the recipe. That moment taught me that effortless-looking food is actually the most impressive kind.
Ingredients
- Mandarin orange segments (2 cups, drained if canned): These provide brightness and natural sweetness; fresh ones taste even more vibrant if you can find them in season.
- Pineapple tidbits (1 cup, drained, optional): They add tropical depth and a slight tang that keeps the salad from feeling one-note.
- Toasted pecans, coarsely chopped (3/4 cup): Toasting them yourself for 3 to 4 minutes in a dry skillet transforms them from mild to deeply nutty.
- Sweetened shredded coconut (1/2 cup): This brings textural contrast and a subtle, warm sweetness that anchors the whole dish.
- Heavy whipping cream (1 cup): Cold cream whips better, so chill your bowl first if you have time.
- Powdered sugar (2 tablespoons): It dissolves instantly and keeps the cream light and fluffy.
- Bourbon (1 to 2 tablespoons, to taste): Don't shy away from this; it's the secret that makes people wonder what they're tasting.
- Pure vanilla extract (1 teaspoon): Vanilla bridges all the flavors together so nothing feels too sweet.
- Mini marshmallows (2 cups): They're the playful, nostalgic heart of this salad.
Instructions
- Gather your fruit and nuts:
- In a large mixing bowl, gently toss together the mandarin oranges, pineapple (if using), toasted pecans, and coconut. Handle the fruit like you're being kind to it; you want segments, not mush.
- Whip the cream to soft peaks:
- Pour cold heavy whipping cream into a chilled bowl, then beat in the powdered sugar, bourbon, and vanilla until the mixture looks like clouds and holds its shape just barely. This takes about 2 to 3 minutes with an electric mixer.
- Fold everything together:
- Using a spatula, gently fold the whipped cream into the fruit mixture with a few careful strokes, rotating the bowl as you go. This isn't the time to be aggressive; rough handling deflates the cream and bruises the fruit.
- Add the marshmallows:
- Fold in the mini marshmallows last so they stay whole and pillowy. Stop as soon as everything is evenly coated.
- Chill and let flavors marry:
- Cover the bowl and refrigerate for at least an hour. This resting time lets the flavors deepen and the marshmallows soften slightly while keeping their structure.
Save Pin I served this at a potluck once and watched a usually reserved colleague take seconds, then thirds, with a look of quiet wonder on their face. Sometimes the simplest gestures of care—offering people something that feels thoughtful but unpretentious—mean more than anything complicated ever could.
The Magic of Toasting Your Own Pecans
Store-bought toasted pecans are convenient, but toasting them yourself takes maybe four minutes and elevates the entire dish. Heat a dry skillet over medium heat, add your pecans, and listen for them to start smelling rich and almost smoky. Stir occasionally so they toast evenly, and stop before they darken too much or they'll taste bitter. The depth this adds is worth the tiny bit of extra effort.
Why the Bourbon Matters
This isn't a gimmick or an Instagram moment; bourbon plays a real role in the flavor architecture. It's sophisticated and subtle enough that people taste it without necessarily identifying it, and it prevents the salad from landing that cloying sweetness that makes your teeth ache. If alcohol isn't right for your table, orange juice or even a splash of Grand Marnier work beautifully in its place, though they'll shift the flavor profile slightly.
Serving Suggestions and Storage
This salad is best served cold, straight from the refrigerator, and it's perfect alongside rich holiday meals where something cool and bright feels necessary. Store it covered for up to 24 hours, though it's honestly best eaten within a few hours of assembly while the textures are still distinct. If marshmallows soften more than you'd like, you can always add fresh ones right before serving.
- For a non-alcoholic version, swap the bourbon for extra vanilla or a splash of fresh orange juice.
- Fresh mandarin oranges in season taste brighter than canned, so use them whenever you can find them.
- Maraschino cherries add a pop of color if you want something more festive.
Save Pin This salad has taught me that refinement doesn't require complexity, and tradition is just a place to build from, not a limit. Serve it with confidence.
Recipe FAQs
- → How do I toast pecans for best flavor?
Toast pecans in a dry skillet over medium heat for 3-4 minutes, stirring frequently until aromatic and lightly browned.
- → Can I make this without bourbon?
Yes, omit bourbon or replace it with orange juice or vanilla extract for a non-alcoholic variation while keeping flavor depth.
- → Should I drain the canned mandarin oranges?
Yes, draining them prevents excess moisture and helps maintain the salad’s texture.
- → What is the best way to whip the cream?
Use an electric mixer or hand whisk to beat heavy cream with powdered sugar, vanilla, and bourbon until soft peaks form.
- → How long should the mixture chill?
Chill the combined ingredients for at least one hour to allow flavors to meld and texture to set.