Ambrosia Fruit Salad is a creamy, dreamy medley of tropical fruits, marshmallows, and whipped goodness that makes any gathering feel like a celebration. It’s a vintage classic that never goes out of style.
Whether served at potlucks, holiday tables, or sunny-day barbecues, this light yet luscious salad brings sunshine to the table with every spoonful.
Star Players in This Ambrosia Fruit Salad
- Heavy whipping cream – Whipped into soft peaks, it adds a rich, airy base that balances the sweetness of the fruit.
- Powdered sugar – Sweetens the cream gently without grittiness, giving the salad a smooth finish.
- Plain or vanilla Greek yogurt – Adds a slight tang and creamy texture that makes the salad feel lighter and more indulgent.
- Shredded sweetened coconut – Delivers a tropical chew and depth of flavor that defines this nostalgic dish.
- Mandarin oranges – Juicy and tender, their citrus burst brightens every bite.
- Pineapple tidbits – Sweet and tangy, they enhance the tropical flavor and add juicy contrast.
- Maraschino cherries – The ruby gems that bring sweetness and a pop of color to the mix.
- Mini fruit-flavored marshmallows – Fun and chewy, these tie everything together with nostalgic flair.
How to Make This Creamy Classic
Start by whipping the cream until soft peaks form, gradually adding powdered sugar until it’s fluffy and sweet. Gently fold in the Greek yogurt for a balanced creaminess.
Next, make sure your canned fruits are thoroughly drained—this is key to avoiding a watery salad. Add them to a large bowl along with the coconut, marshmallows, and cherries.
Fold in the whipped mixture until everything is evenly coated. For best flavor and texture, chill the salad for at least 30 minutes before serving.
Tasty Tips & Easy Twists
For the best texture, always drain your canned fruit thoroughly, especially the mandarin oranges and pineapple. If your fruit is too wet, it’ll water down the creamy base and make the salad soggy.
Want to add a little crunch? Toss in some chopped pecans or walnuts. Looking to freshen it up even more? Add sliced bananas or chopped apples just before serving to keep them crisp and colorful.
For a lighter version, swap the whipped cream for whipped topping or use only Greek yogurt. You can also use unsweetened coconut if you prefer less sugar.
Keeping It Fresh: Storing Ambrosia Salad
Ambrosia Fruit Salad is best enjoyed the day it’s made, but you can store leftovers in an airtight container in the fridge for up to 3 days. If making ahead, hold off on adding the marshmallows until just before serving to preserve their chewy texture.
Avoid freezing, as the dairy and fruit combination doesn’t thaw well and can become watery and separated.
Ambrosia Salad
Ingredients
- 1 cup maraschino cherries drained
- 1 ½ cups mini fruit-flavored marshmallows
- 11- ounce can mandarin oranges well-drained
- 1 cup shredded sweetened coconut
- 8- ounce can pineapple tidbits drained
- ¼ cup powdered sugar
- 1 cup heavy whipping cream
- ½ cup plain or vanilla Greek yogurt
- Optional additions: sliced bananas chopped apples, chopped pecans
Instructions
- In a mixing bowl or stand mixer, whip the heavy cream using electric beaters on medium speed for 1 to 2 minutes. Gradually incorporate the powdered sugar and continue whipping until stiff peaks develop. Gently fold in the yogurt until evenly combined.
- Ensure all canned fruits are thoroughly drained to prevent excess moisture. In a large serving bowl, combine the mandarin oranges, pineapple tidbits, cherries, coconut, marshmallows, and any optional fruits or nuts you prefer.
- Add the prepared whipped cream mixture to the bowl and gently fold until everything is uniformly coated. Refrigerate for at least 30 minutes prior to serving for best texture and flavor.
