Ambrosia Fruit Salad

The smell of the holidays always pulls me back to my grandmother’s kitchen — sticky spots of sweetened coconut on her wooden table, a tub of tiny marshmallows glinting like snowflakes, and her hands busy folding fruit with tender care. I learned to make Ambrosia Fruit Salad on a chipped stool beside her, sneaking a spoonful whenever her back turned. That warm, citrusy sweetness mixed with creamy tang still feels like a hug. Today I’ll pass along that easy, no-fuss recipe that shows up at potlucks, weeknight dinners, and summer barbecues alike — bright, creamy, and impossibly nostalgic. Let’s make something that tastes like a memory.

Quick Facts

• Yield: Serves 8
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 1 hour 20 minutes (including chill)

Why This Recipe is Awesome

This Ambrosia Fruit Salad balances sweet, tangy, and creamy in the best possible way — tiny pops of orange from the mandarin slices, juicy pineapple, fluffy mini marshmallows, and a cool, silky dressing. It plays with textures: soft fruit, chewy marshmallows, and a little crunch if you add nuts or toasted coconut. It works for holidays, casual potlucks, or whenever you crave something cheerful and colorful. Plus, it’s so easy even your most distracted relative can help without ruining it.

Ingredients

For the Main Dish:

• 3 cups mandarin orange segments, drained (canned or fresh)
• 2 cups pineapple tidbits, drained (canned in juice or fresh, chopped)
• 2 cups mini marshmallows
• 1 cup shredded sweetened coconut (plus extra for garnish)
• 1 cup seedless green grapes, halved
• 2 cups whipped topping (like Cool Whip) or whipped cream
• 1 cup plain Greek yogurt or 1 cup sour cream (see substitutions)
• 2 tbsp honey or granulated sugar to taste
• 1 tsp vanilla extract
• Optional: 1/2 cup chopped pecans or walnuts (toasted)
• Optional: maraschino cherries for garnish

For the Sauce / Garnish (if applicable):

• Extra coconut for sprinkling and a few whole mandarin segments to top the salad before serving.

How I Make It

Step 1:

I drain the canned fruit well and lay it on paper towels for a minute so the salad won’t get watery. Then I combine mandarin oranges, pineapple, and grapes in a big bowl. You’ll see bright orange and yellow colors pop — that alone perks up the kitchen.

Step 2:

In a separate bowl I whisk together Greek yogurt (or sour cream), honey, and vanilla. The smell of the vanilla hits first — cozy and familiar. Then I fold in the whipped topping to lighten the dressing until it feels pillowy.

Step 3:

Now I gently fold the creamy dressing into the fruit, adding the mini marshmallows and shredded coconut last so they keep their texture. You should hear a soft swoosh as you fold — stop when everything looks evenly coated. Overmixing will crush the fruit and make it mushy.

Step 4:

I cover the bowl and chill the salad for at least 1 hour. Chilling lets the flavors marry and the marshmallows soften slightly into chewy clouds. If I’m making it for a party, I prepare it the day before and give it a final toss right before serving.

Step 5:

Just before serving I sprinkle extra toasted coconut and chopped nuts on top for crunch, and tuck a few whole mandarin segments and cherries around the rim for looks. Serve chilled in a pretty bowl and watch people go back for seconds.

Pro Tips

• Drain canned fruit well and blot with paper towels to avoid a soggy salad.
• Toast the coconut or nuts in a dry skillet over medium for 2–3 minutes until golden — they add a toasty aroma and great texture.
• Swap half the whipped topping for extra yogurt to make it tangier and lighter.
• If you plan to make it ahead, add the marshmallows just before serving to keep them from absorbing too much moisture.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Use all Greek yogurt for a tangier, protein-packed version; it makes the salad less sweet and more refreshing.
• Replace whipped topping with freshly whipped cream (1 cup heavy cream whipped with 2 tbsp sugar) for a fresher taste.
• For dairy-free: use coconut yogurt and a dairy-free whipped topping; the coconut flavor pairs beautifully with the fruit.
• Omit marshmallows for a lighter, less sweet bowl — try extra toasted coconut or sliced almonds for chew and crunch.

Variations & Tips

• Make it tropical: add diced mango, banana slices (add right before serving), and shredded macadamia nuts.
• Kid-friendly: stir in colorful mini chocolate chips for a sweet surprise (sprinkle on top so they don’t melt).
• Elegant twist: fold in a splash of orange liqueur or triple sec for adult gatherings.
• Lower-sugar: replace honey with a sugar substitute and use unsweetened coconut.
• Super simple: use all fresh fruit when in season — berries, sliced peaches, and orange segments.
• Cream-cheese version: fold in 4 oz softened cream cheese with the yogurt for a richer dressing.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Prepare the salad up to 24 hours ahead and chill in an airtight container. Add marshmallows, toasted coconut, and nuts right before serving to keep textures fresh.

Can I double the recipe?

Sure thing. Use a larger bowl and refrigerate in multiple containers if you don’t have one huge storage dish. Timing stays the same; chilling may take a little longer for larger volumes.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

Ambrosia never “cooks.” Look for even coating of the dressing, plump fruit, and marshmallows that look soft but not dissolved. Chill at least 1 hour so flavors meld.

What if I don’t have ingredient X?

No problem — swap canned pineapple for fresh, sour cream for Greek yogurt, or marshmallows for extra coconut and chopped dried fruit.

How I Like to Serve It

I like to serve Ambrosia in a glass bowl so the vibrant colors show through. It pairs nicely with roast ham at holiday dinners, as a light dessert after a spicy barbecue, or simply as a cheerful side for a weekend brunch. For a summer picnic, spoon it into small cups and top with a mint leaf — everyone smiles when they see that bright orange and yellow.

Notes

• Store leftovers covered in the refrigerator for up to 3–4 days. Textures soften over time, so add crunchy toppings fresh.
• This recipe doesn’t involve meat, but for safe cooking of poultry use 165°F as the internal temperature guideline when applicable.

Final Thoughts

Closing: This Ambrosia Fruit Salad tastes like sunshine and family memories — light, sweet, and unbelievably easy. Now go impress someone — or just yourself — with your homemade masterpiece!