My grandmother used to make this in a cut-glass bowl that caught the afternoon light just right. You'd walk into her kitchen and there it was, sitting on the counter next to the dinner rolls, all those bright mandarin oranges and cherries swimming in white fluff. She'd catch you staring and say, "Go on, take a spoon to it. Just a little taste."
That little taste was never little.
This Ambrosia Fruit Salad is what she made, and what my mom makes now, and what I make when I want something cold and sweet without turning on a single burner. It takes maybe 15 minutes if you're moving slow. You drain some cans, whip some cream, fold it all together, and stick it in the fridge. That's it.
Why You'll Love This Ambrosia Fruit Salad
Let me tell you why this one works. First, it's a no-bake dessert Ambrosia Fruit Salad, which means you're not turning on the oven or standing over a hot stove. You just mix, fold, and chill. Done.
Second, it's naturally sweet without being over the top. The mandarin orange salad base has a light citrus flavor, the pineapple adds a little tropical zing, and the marshmallows bring that soft, pillowy sweetness kids (and adults) can't resist.
Third, it's flexible. You can make it exactly as written, or you can swap things around based on what you have. Greek yogurt instead of sour cream? Great. Want to add some crunch with pecans? Go for it. This is one of those recipes that just rolls with whatever you need.
And fourth, it looks beautiful. That pineapple coconut salad with all those colors swirled together? It's the kind of dish people compliment before they even take a bite.
If you're looking for more easy, crowd-pleasing sides, you might also love these Easy Brown Sugar Glazed Carrots or these Healthy Cilantro Lime Steak Bowls Recipe for a heartier option.
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Ambrosia Fruit Salad Ingredients
See Recipe Card Below This Post For ingtedient Quantites
For the whipped cream base:
- Heavy whipping cream
- Powdered sugar
- Plain Greek yogurt (or vanilla)
For the fruit and mix-ins:
- Shredded sweetened coconut
- Mandarin oranges, drained well
- Pineapple tidbits, drained well
- Maraschino cherries, drained
- Mini fruit-flavored marshmallows
Optional add-ins:
- Chopped pecans for crunch
- Sliced bananas (add right before serving)
- Chopped apples for extra texture
How to Make Ambrosia Fruit Salad
This Ambrosia Fruit Salad comes together fast. Here's how:
1: Add the whipping cream to a large bowl or stand mixer. Beat it with electric beaters for about a minute or two until it starts to thicken up.
2: Slowly add the powdered sugar while you keep beating. Keep going until you see stiff peaks forming. Then gently fold in the Greek yogurt. This is your fluffy base, and it's what makes the whole thing feel so light and creamy.
3: Drain your canned fruits really, really well. Pat them dry with a paper towel if you need to. Then add all your fruit, coconut, cherries, and marshmallows to a large serving bowl.
4: Fold in the whipped cream mixture. Use a spatula and be gentle so you don't deflate all that beautiful fluffiness you just created.
5: Cover and chill for at least 30 minutes before serving. This gives everything time to meld together and get nice and cold.
Substitutions and Swaps
This yogurt Ambrosia Fruit Salad is pretty forgiving. Here are some ways to make it your own:
For the cream base:
- Swap Greek yogurt with sour cream for a tangier flavor
- Use vanilla yogurt instead of plain for extra sweetness
- In a pinch, you can use Cool Whip instead of homemade whipped cream (though homemade tastes better)
For the fruit:
- Use fruit cocktail instead of separate cans
- Add fresh strawberries or blueberries
- Toss in some diced kiwi for a pop of green
For texture:
- Add chopped walnuts or pecans for crunch
- Stir in some granola right before serving
- Use large marshmallows cut into pieces if that's what you have
Kid-Approved Changes
Kids go wild for this Ambrosia Fruit Salad, but here are some tweaks that make it even more fun for little ones:
- Use all mini marshmallows (double them if you want)
- Skip the cherries if your kids aren't fans
- Let them help fold in the fruit (it's a great job for little hands)
- Serve it in individual cups so everyone gets their own
- Add a few chocolate chips on top for extra excitement
Equipment For Ambrosia Fruit Salad
- Large mixing bowl for whipping the cream
- Stand mixer or electric hand mixer (makes whipping so much easier)
- Spatula for folding everything together
- Serving bowl (something pretty if you're bringing it to a party)
- Strainer for draining those canned fruits
Storage Tips
This potluck Ambrosia Fruit Salad dessert keeps really well in the fridge.
To store:
- Keep it in an airtight container or covered bowl
- It'll stay fresh for 2 to 3 days in the fridge
- The marshmallows will soften over time (which some people actually prefer)
Make-ahead tips:
- You can make this the night before and it'll taste even better the next day
- The flavors have time to blend together
- Just give it a gentle stir before serving
What doesn't work:
- Don't freeze this. The texture gets weird when it thaws
- Don't add bananas until right before serving or they'll turn brown
A Little Kitchen Story
Last Thanksgiving, my sister Lina was in charge of dessert. She'd been planning this elaborate layered trifle for weeks, talking about it nonstop. The morning of, she realized she was missing half the ingredients.
Cue the panic.
Mom calmly pulled out a can of mandarin oranges, some pineapple, and a tub of Cool Whip from the back of the fridge. "Make ambrosia," she said. "It'll take you ten minutes."
Lina looked skeptical, but she did it anyway. She whipped the cream by hand (because our mixer was already in use for mashed potatoes), folded everything together, and stuck it in the fridge. When she pulled it out later, it looked like something from a magazine.
Oliver, my nephew, took one bite and said, "This is way better than that fancy thing you were gonna make."
Lina just laughed. Sometimes the simplest things really do win.
Top Tip
Here's something Mom taught me: if you want your ambrosia to look extra fancy, fold in the whipped cream in two stages. Add half, fold it gently, then add the rest. It keeps everything looking fluffy and white instead of turning into a tan mush.
Also, she always makes extra. This stuff disappears fast at parties, and there's nothing worse than running out before everyone gets a taste.
Serving Suggestions
This cherry Ambrosia Fruit Salad works as a side dish, a dessert, or even a light breakfast (no judgment here).
Serve it with:
- Grilled chicken or ham for a sweet-savory contrast
- A holiday spread with turkey and all the fixings
- Fresh croissants and coffee for a weekend brunch
- As a topping for pound cake or angel food cake
Presentation ideas:
- Serve in a glass trifle bowl so you can see all the colors
- Garnish with a sprinkle of coconut and a few whole cherries on top
- Scoop into individual mason jars for a party
- Pair it with something salty, like crackers or pretzels, for balance
FAQ
What are the ingredients of Ambrosia Fruit Salad?
The classic ingredients include mandarin oranges, pineapple, shredded coconut, mini marshmallows, and a creamy base made from whipped cream and yogurt or sour cream. Some versions add maraschino cherries, pecans, or bananas. It's a super flexible Ambrosia Fruit Salad, so you can adjust based on what you like or what you have on hand.
What is the fluff in ambrosia?
The "fluff" is usually homemade whipped cream mixed with yogurt or sour cream. Some people use store-bought Cool Whip or marshmallow fluff instead. The key is that it's light, sweet, and creamy, which is what makes this tropical Ambrosia Fruit Salad so addictive. In our family, we always whip the cream fresh because it tastes so much better.
Can Ambrosia Fruit Salad be made the night before?
Absolutely! In fact, it's even better when you make it ahead. The flavors have time to blend together, and everything gets nice and cold. Just cover it tightly and keep it in the fridge. It'll stay fresh for 2 to 3 days. If you're adding bananas or apples, wait until right before serving so they don't brown.
What was the original ambrosia?
The original ambrosia dates back to the 1800s and was much simpler. It was made with fresh oranges, shredded coconut, and sugar, no marshmallows or canned fruit. The name comes from Greek mythology, where ambrosia was the food of the gods. Over time, especially in the American South, the recipe evolved to include marshmallows, canned fruit, and whipped cream, turning it into the southern ambrosia we know today.
Final Thoughts
This Ambrosia Fruit Salad is one of those recipes that just works. It's easy, it's beautiful, and it makes people happy. Whether you're bringing it to a potluck, serving it at Thanksgiving, or just making it on a Tuesday because you want something sweet and cold, it's always a good call.
You probably already have most of the ingredients in your pantry. And if you don't, they're easy to grab at any grocery store.
So next time you need a dish that looks impressive but doesn't stress you out, give this one a try. It's the kind of recipe that makes you look like you've got it all together, even when you absolutely don't.
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Pairing
These are my favorite dishes to serve with Ambrosia Fruit Salad
Ambrosia Fruit Salad
Equipment
- 1 Large mixing bowl used for whipping the cream
- 1 stand mixer or electric hand mixer helps whip the cream quickly and evenly
- 1 Spatula useful for folding ingredients together
- 1 Serving bowl ideal for presenting the finished salad
- 1 Strainer needed for draining canned fruits thoroughly
Ingredients
- 1 ⅛ cups heavy whipping cream for creating a fluffy base
- ¼ cup powdered sugar adds gentle sweetness
- ⅔ cup plain Greek yogurt adds tangy creaminess
- 1 ⅛ cups shredded sweetened coconut provides soft tropical texture
- 1 11- ounce can mandarin oranges drained removes excess liquid
- 1 8- ounce can pineapple tidbits drained keeps salad from becoming watery
- 1 ¼ cups maraschino cherries drained adds bright color and sweetness
- 1 ⅔ cups mini fruit flavored marshmallows adds soft, chewy texture
- ⅓ cup chopped pecans optional crunch
- 1 medium sliced banana optional fresh fruit addition
- ½ cup chopped apples optional crisp sweetness
Instructions
- Whip the cream in a large bowl until it thickens and begins holding shape.
- Gradually mix in the powdered sugar and continue beating until firm peaks form, then gently fold in the yogurt.
- Thoroughly drain all canned fruits to prevent excess moisture.
- Place the fruits, coconut, marshmallows, and any optional add-ins into a large serving bowl.
- Fold the whipped cream mixture into the fruit blend until fully coated, then chill for at least 30 minutes before serving.


















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