Ambrosia Fruit Salad (Printable format)

A creamy blend of pineapple, mandarin oranges, marshmallows, and shredded coconut chilled to perfection.

# What You’ll Need:

→ Fruits

01 - 1 can (15 oz) pineapple chunks, drained
02 - 1 can (15 oz) mandarin oranges, drained
03 - 1 cup seedless red grapes, halved
04 - 1 cup maraschino cherries, halved and patted dry (optional)

→ Creamy Base

05 - 1 cup sour cream or Greek yogurt
06 - 1 cup whipped topping

→ Mix-Ins

07 - 1 1/2 cups mini marshmallows
08 - 1 cup sweetened shredded coconut
09 - 1/2 cup chopped pecans or walnuts (optional)

# Directions:

01 - In a large mixing bowl, combine the drained pineapple, mandarin oranges, grapes, and cherries if using.
02 - Add the mini marshmallows, shredded coconut, and nuts if using.
03 - Gently fold in the sour cream and whipped topping until all ingredients are evenly coated.
04 - Cover and refrigerate for at least 1 hour to allow flavors to meld.
05 - Stir gently before serving. Serve chilled.

# Expert Advice:

01 -
  • It's deceptively simple but tastes like you actually spent hours in the kitchen plotting something delicious.
  • The marshmallows get slightly soft and pillowy as it sits, creating this unexpectedly perfect texture that improves over time.
  • You can make it hours ahead and just pull it from the fridge when everyone arrives hungry.
02 -
  • Do not skip draining those canned fruits thoroughly, because leftover liquid will turn your beautiful salad into soup by tomorrow.
  • The marshmallows are not supposed to stay crunchy—they soften in the fridge and that's exactly what you want, so don't panic if they seem to disappear a little.
03 -
  • Lightly toast your shredded coconut in a dry skillet for two minutes before adding it if you want to deepen its flavor and add complexity that nobody will be able to identify but will notice.
  • Let this salad sit in the fridge overnight if you have time, because the flavors genuinely do get better and the texture becomes more cohesive and elegant.
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