Simple Ambrosia Salad

I’ll be honest—ambrosia salad used to be one of those dishes I thought was outdated. You know, the kind of recipe your grandmother brought to every potluck in the 70s. But then I actually tried making it from scratch, and I totally got it. There’s something about that combination of sweet fruit, fluffy marshmallows, and coconut that just works.

The best part? It comes together in about ten minutes. No baking, no stovetop, just a bowl and a spoon. I make it for summer barbecues, holiday dinners, and honestly anytime I need a dessert that won’t heat up my kitchen. My kids fight over the leftovers, which is saying something.

If you’ve never had it or think it sounds weird, trust me on this one. Give it a shot. It’s sweeter than your typical fruit salad but lighter than most desserts. Plus, you can make it the night before and let all those flavors hang out in the fridge.

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What Kind of Fruit Should I Use?

For ambrosia salad, canned fruit actually works better than fresh since it holds up well when mixed with the creamy dressing and won’t get mushy sitting in the fridge. The mandarin oranges and pineapple tidbits called for in this recipe are classic choices, but you can definitely swap in other canned fruits like peaches or fruit cocktail if that’s what you have on hand. Just make sure to drain your canned fruit really well before adding it to the salad – nobody wants a watery ambrosia! If you do want to add fresh fruit like bananas or apples, it’s best to fold those in right before serving so they don’t brown or get too soft.

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Options for Substitutions

This classic salad is easy to customize based on what you have in your pantry:

• Heavy whipping cream: You can use Cool Whip or another whipped topping instead of making your own whipped cream. You’ll need about 2 cups of the prepared topping to replace the whipped cream.
• Greek yogurt: Regular sour cream works great here, or you can use vanilla yogurt for extra sweetness. In a pinch, you can skip it altogether and just use more whipped cream.
• Shredded coconut: If you’re not a coconut fan, you can leave it out completely or replace it with chopped pecans for some crunch.
• Canned fruit: Fresh fruit works too! Use fresh orange segments and fresh pineapple chunks – just make sure to pat them dry with paper towels so they don’t make your salad watery.
• Maraschino cherries: You can use fresh cherries when they’re in season, or swap them for dried cranberries or fresh grapes for a different twist.
• Mini marshmallows: Regular-sized marshmallows cut into quarters work just fine if that’s what you have on hand.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with ambrosia salad is adding the whipped cream mixture to the fruit immediately after whipping, which can cause it to deflate and lose that fluffy texture – make sure your cream reaches stiff peaks before folding it in gently.

Another common error is forgetting to thoroughly drain the canned fruit, leaving excess liquid that waters down your salad and makes it runny instead of creamy.

If you’re adding optional ingredients like bananas or apples, toss them in a little lemon juice first to prevent browning, and always wait until just before serving to add them so they stay fresh.

Finally, resist the urge to skip the chilling time – that 30 minutes in the fridge allows all the flavors to blend together and helps the salad hold its shape when you scoop it out.

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What to Serve With Ambrosia Salad?

Ambrosia salad is one of those dishes that works perfectly as a side at potlucks, holiday dinners, or summer barbecues. It pairs really well with savory main dishes like baked ham, roasted turkey, or grilled chicken since the sweetness balances out the richer flavors. I love serving it alongside other picnic favorites like fried chicken, potato salad, and coleslaw for a classic spread. You can also treat it as a light dessert after a heavy meal, or even enjoy it on its own as a sweet snack on a hot afternoon.

Storage Instructions

Store: Keep your ambrosia salad in an airtight container in the fridge for up to 3 days. The marshmallows will start to dissolve a bit after that, and the fruit can get watery, so it’s best enjoyed within the first couple of days when everything is still nice and creamy.

Make Ahead: You can prep this salad a few hours before serving, which actually helps the flavors blend together nicely. Just hold off on adding the marshmallows until about an hour before you’re ready to serve, since they tend to get soft and lose their shape if they sit in the whipped cream mixture too long.

Serve: Give the salad a gentle stir before serving if it’s been sitting in the fridge for a while. The whipped cream might separate slightly, but a quick fold brings it right back together. Keep it chilled until you’re ready to eat for the best taste and texture.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1350
• Protein: 8-12 g
• Fat: 70-80 g
• Carbohydrates: 155-175 g

Ingredients

For the cream base:

• 1 cup whipping cream (I like Horizon Organic for a stable whip)
• 1/4 cup powdered sugar (sifted to remove lumps)
• 2/3 cup greek yogurt
• 1 teaspoon vanilla bean paste
• 1 pinch fine sea salt

For the salad:

• 1 cup shredded coconut
• 11 oz mandarin oranges (drained and patted dry to prevent a soggy salad)
• 8 oz pineapple (I prefer Dole tidbits for the perfect bite-size)
• 1 cup maraschino cherries
• 1 1/4 cups mini marshmallows
• 1/2 cup pecans

Step 1: Prepare the Whipped Cream Base

• 1 cup whipping cream
• 1/4 cup powdered sugar
• 2/3 cup greek yogurt
• 1 teaspoon vanilla bean paste
• 1 pinch fine sea salt

Pour the whipping cream into a medium bowl and beat on medium-high speed for 1-2 minutes until soft peaks form.

Add the sifted powdered sugar and continue beating until stiff peaks form—this usually takes another 1-2 minutes.

Gently fold in the Greek yogurt, vanilla bean paste, and fine sea salt with a spatula until fully combined and smooth.

The Greek yogurt adds tanginess and helps stabilize the whipped cream, so don’t overmix once it’s incorporated.

Step 2: Prepare and Dry the Fruit

• 11 oz mandarin oranges
• 8 oz pineapple

While the cream base is being prepared, drain the canned mandarin oranges and pineapple in a fine-mesh strainer, reserving no liquid.

Pat both fruits dry with paper towels—this step is crucial to prevent the salad from becoming watery and soggy over time.

I always take extra care here because wet fruit will release moisture as the salad sits, diluting the whipped cream mixture.

Step 3: Toast the Coconut (Optional but Recommended)

• 1 cup shredded coconut

Spread the shredded coconut on a dry skillet or baking sheet and toast over medium heat for 2-3 minutes, stirring frequently, until lightly golden and fragrant.

This step is optional but adds wonderful depth and prevents the coconut from tasting bland.

If you prefer to skip toasting, you can use the coconut raw, but I highly recommend taking these few minutes for enhanced flavor.

Step 4: Combine All Ingredients

• dried fruit from Step 2
• 1 cup maraschino cherries
• 1 1/4 cups mini marshmallows
• toasted coconut from Step 3
• whipped cream base from Step 1
• 1/2 cup pecans

In a large bowl, combine the dried mandarin oranges, pineapple, maraschino cherries, mini marshmallows, and toasted coconut.

Pour the whipped cream mixture from Step 1 over the fruit and carefully fold everything together with a spatula or wooden spoon until all components are evenly coated.

Be gentle to avoid crushing the marshmallows and fruit—aim for just enough folding to distribute the cream evenly.

Finally, fold in the pecans just before chilling to keep them from softening.

Step 5: Chill and Serve

Transfer the salad to a serving bowl or individual cups and refrigerate for at least 30 minutes before serving.

This chilling time allows the flavors to meld and keeps the whipped cream firm.

The salad can be made up to 4 hours ahead, though the marshmallows and pecans will gradually soften—if you prefer them to stay more texture-intact, add them just before serving.

Simple Ambrosia Salad

Delicious Simple Ambrosia Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 42 minutes mins

Servings 8 servings

Calories 1275 kcal

Ingredients

  

For the cream base

• 1 cup whipping cream (I like Horizon Organic for a stable whip)
• 1/4 cup powdered sugar (sifted to remove lumps)
• 2/3 cup greek yogurt
• 1 teaspoon vanilla bean paste
• 1 pinch fine sea salt

For the salad

• 1 cup shredded coconut
• 11 oz mandarin oranges (drained and patted dry to prevent a soggy salad)
• 8 oz pineapple (I prefer Dole tidbits for the perfect bite-size)
• 1 cup maraschino cherries
• 1 1/4 cups mini marshmallows
• 1/2 cup pecans

Instructions

 

• Pour the whipping cream into a medium bowl and beat on medium-high speed for 1-2 minutes until soft peaks form. Add the sifted powdered sugar and continue beating until stiff peaks form—this usually takes another 1-2 minutes. Gently fold in the Greek yogurt, vanilla bean paste, and fine sea salt with a spatula until fully combined and smooth. The Greek yogurt adds tanginess and helps stabilize the whipped cream, so don't overmix once it's incorporated.
• While the cream base is being prepared, drain the canned mandarin oranges and pineapple in a fine-mesh strainer, reserving no liquid. Pat both fruits dry with paper towels—this step is crucial to prevent the salad from becoming watery and soggy over time. I always take extra care here because wet fruit will release moisture as the salad sits, diluting the whipped cream mixture.
• Spread the shredded coconut on a dry skillet or baking sheet and toast over medium heat for 2-3 minutes, stirring frequently, until lightly golden and fragrant. This step is optional but adds wonderful depth and prevents the coconut from tasting bland. If you prefer to skip toasting, you can use the coconut raw, but I highly recommend taking these few minutes for enhanced flavor.
• In a large bowl, combine the dried mandarin oranges, pineapple, maraschino cherries, mini marshmallows, and toasted coconut. Pour the whipped cream mixture from Step 1 over the fruit and carefully fold everything together with a spatula or wooden spoon until all components are evenly coated. Be gentle to avoid crushing the marshmallows and fruit—aim for just enough folding to distribute the cream evenly. Finally, fold in the pecans just before chilling to keep them from softening.
• Transfer the salad to a serving bowl or individual cups and refrigerate for at least 30 minutes before serving. This chilling time allows the flavors to meld and keeps the whipped cream firm. The salad can be made up to 4 hours ahead, though the marshmallows and pecans will gradually soften—if you prefer them to stay more texture-intact, add them just before serving.