Introduction

Ambrosia Salad is a classic, refreshing fruit dessert that combines a variety of sweet fruits with creamy yogurt and cool whip. It’s perfect for potlucks, picnics, or a light treat any time of the year.

A white bowl filled with a creamy fruit salad that has three main layers: a base layer of fluffy white whipped cream mixed with small white marshmallows and soft yellow pineapple chunks, a middle layer featuring bright orange mandarin slices scattered throughout, and a top layer decorated with shiny red maraschino cherries, finely chopped light brown nuts, and shredded white coconut flakes. There is a sprig of fresh green mint placed on one side of the bowl. The bowl sits on a white marbled texture surface, and a silver spoon is partially visible on the right side inside the bowl. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

20 oz. pineapple chunks (drained and patted dry)
15 oz. mandarin oranges (drained and patted dry)
15 oz. fruit cocktail (drained and patted dry)
10 oz. maraschino cherries (drained and patted dry)
6 oz. vanilla yogurt (full fat)
1 cup mini marshmallows
½ cup sweetened coconut flakes
8 oz. cool whip (thawed)
1/3 cup chopped pecans (optional)

Instructions

Step 1: Use paper towels to remove excess moisture from all the drained fruit to keep the salad creamy rather than watery.
Step 2: Set aside a few mandarin oranges, maraschino cherries, coconut flakes, and chopped pecans for decorating the top of the salad later.
Step 3: In a large bowl, combine the pineapple, mandarin oranges, fruit cocktail, cherries, vanilla yogurt, mini marshmallows, coconut flakes, cool whip, and chopped pecans. Gently fold the ingredients together using a silicone spatula until evenly mixed.
Step 4: Transfer the mixture to a serving dish and decorate the top with the reserved fruit, coconut flakes, and nuts.
Step 5: Serve immediately or refrigerate until ready to serve for chilled, refreshing flavor.

Tips & Variations

For a tangier twist, try substituting the vanilla yogurt with Greek yogurt.
To keep the salad dairy-free, replace cool whip with coconut whipped topping and use a plant-based yogurt.
Add mini pineapple tidbits or grapes for extra fruit variety and texture.
Gently fold ingredients to avoid breaking the fruit pieces and maintain a pleasant texture.

Storage

Store the ambrosia salad in an airtight container in the refrigerator for up to 2 days. It’s best enjoyed fresh, as the marshmallows can become soggy over time. If refrigerated longer, give the salad a gentle stir before serving to refresh the texture.

How to Serve

A white bowl filled with a creamy fruit salad that has several layers and textures: at the base, soft, white whipped cream mixed with chunks of light orange and yellow mandarin orange segments; scattered bright red maraschino cherries and small white mini marshmallows sit evenly throughout; shredded white coconut and small pieces of chopped brown pecans are sprinkled on top, adding texture; a small fresh green mint leaf garnishes the bowl for a touch of color; all placed on a white marbled surface with soft natural lighting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make ambrosia salad ahead of time?

Yes, you can prepare ambrosia salad a few hours in advance and refrigerate it. However, it’s best to add the marshmallows and nuts just before serving to keep them from getting too soft or soggy.

Can I use frozen fruit instead of canned fruit?

Using frozen fruit is possible but be sure to thaw and drain thoroughly to avoid excess water that can make the salad watery. Fresh or canned fruit generally works best for the ideal creamy texture.