Ambrosia Salad Recipe brings a creamy, citrusy, coconut-kissed fruit salad with fluffy mini marshmallows and bright cherry pops in every bite. It suits potluck fans, holiday hosts, and busy weeknight cooks who want a no-bake dessert in 15 minutes plus a short chill. I grew up bringing an extra spoon to church suppers because I always went back for seconds.
Why You Should Try This Ambrosia Salad Recipe
Ambrosia Salad Recipe packs big flavor with simple cans and a tub of whipped topping. You get sweet, tangy, and creamy in one scoop, and the marshmallows turn pillowy as they chill. Kids love it, and grown-ups call it nostalgia in a bowl.
You can prep it ahead, which keeps party-day stress low. It also travels well, so you can show up to a cookout, brunch, or holiday table with confidence.
Ingredients You’ll Need
- Mandarin oranges, 2 cans 11 ounces each, drained very well
- Pineapple tidbits, 1 can 20 ounces, drained very well
- Maraschino cherries, 1 jar 10 ounces, drained, rinsed, and halved to reduce pink bleed
- Mini marshmallows, 2 cups; use fruity marshmallows for a fun twist
- Sweetened shredded coconut, 1 cup; use unsweetened if you prefer less sweet
- Whipped topping, 8 ounces, thawed; Cool Whip or Truwhip both work, or use softly whipped heavy cream
- Sour cream, 1 cup; swap plain Greek yogurt for extra tang
- Vanilla extract, 1 teaspoon
- Fine salt, a small pinch to balance sweetness
- Optional mix-ins: chopped toasted pecans or walnuts 1/2 cup, orange zest 1 teaspoon, toasted coconut for garnish
Pantry shortcuts and notes:
- Canned fruit saves time; drain it thoroughly so the salad stays plush, not soupy.
- Whipped topping holds better than fresh whipped cream for make-ahead events.
- Sour cream adds tang and stability; Greek yogurt adds protein and a lighter vibe.
Equipment:
- Large mixing bowl
- Fine-mesh strainer and paper towels
- Rubber spatula
- Sharp knife and cutting board
- Microplane zester, optional
- Serving bowl with lid or plastic wrap
How to Make Ambrosia Salad Recipe
Step 1: Drain and prep the fruit
Drain the mandarin oranges, pineapple, and cherries, then pat them dry with paper towels. Halve the cherries and rinse them to keep the color from running. If you want extra flavor, toast a handful of coconut in a skillet over medium heat for 2 to 3 minutes.
Step 2: Make the creamy base
In a large bowl, whisk the sour cream, whipped topping, vanilla, and a pinch of salt until smooth. Add orange zest if you want a citrus lift. Keep the mixture fluffy; you do not need to overwork it.
Step 3: Fold in the mix-ins and chill
Add pineapple, oranges, cherries, coconut, and mini marshmallows to the bowl. Fold gently with a spatula until everything looks evenly coated. Cover and chill for at least 1 hour, or up to 24 hours for peak texture.
Step 4: Garnish and serve
Give the salad a gentle stir to re-fluff. Top with toasted coconut and nuts if you like crunch. Spoon into a chilled serving bowl and watch it disappear.
Tips & Tricks
- Drain canned fruit until no liquid drips; excess juice thins the dressing.
- Rinse cherries and pat them dry to reduce color bleed.
- Fold, do not stir aggressively; you want the whipped topping to stay airy.
- Toast a portion of the coconut and nuts to add a warm, nutty note.
- Keep the ratio balanced: for each 8 ounces whipped topping and 1 cup sour cream, use about 4 to 5 cups total fruit and marshmallows.
- Stir right before serving to redistribute juices and fluff the texture.
- Use Greek yogurt for tangier flavor; use half yogurt and half sour cream for a nice balance.
What to Serve with Ambrosia Salad
This creamy fruit salad pairs well with baked ham, roast turkey, and barbecue chicken or pork. It also fits brunch plates with quiche, sausage links, and crisp bacon. I like to offer salty crackers or butter cookies on the side for contrast, plus iced coffee or sparkling water with lime.
Make-Ahead and Storage
You can make the salad up to 24 hours in advance and keep it covered in the fridge. Store leftovers in an airtight container for 2 to 3 days; the marshmallows soften more each day, which tastes great but looks less neat. Do not freeze, since dairy and marshmallows change texture in the freezer. Serve it cold; if it feels too firm from the fridge, let it sit 10 minutes, then stir.
Nutrition Information
Per serving, based on 8 servings: 280 calories; 11 g fat; 45 g carbohydrates; 2 g protein. Numbers vary by brands and mix-ins. For a lighter bowl, swap half the sour cream with Greek yogurt and use unsweetened coconut. For a richer bowl, add more coconut and a handful of chopped toasted pecans.
Ambrosia Salad Recipe
Ingredients
Instructions
- In a large mixing bowl, combine the drained mandarin oranges and crushed pineapple.
- Stir in the mini marshmallows, shredded coconut, and cherries and nuts if using.
- In a separate bowl, gently fold together the sour cream and whipped topping until smooth and combined.
- Add the creamy mixture to the fruit mixture and fold gently until everything is evenly coated.
- Cover the bowl and refrigerate for at least 1–2 hours to allow the flavors to blend and the salad to thicken slightly.
- Serve chilled, gently stirring before serving if needed.
Notes
Approximate per serving (1/8 of recipe): 260 calories; fat 14 g; saturated fat 10 g; carbohydrates 34 g; fiber 2 g; sugars 28 g; protein 2 g; sodium 80 mg. Values will vary based on specific ingredient brands and portion size.