I adore this classic Ambrosia fruit salad—a delightful mix of juicy fruits, fluffy whipped topping, and tender marshmallows. It’s a vibrant dish that balances sweetness and creaminess, perfect for potlucks, barbecues, or anytime I want a light, refreshing dessert. Ambrosia (Fruit Salad)

Why You’ll Love This Recipe

I love how effortlessly this Ambrosia comes together with minimal prep. The combination of citrusy oranges, sweet pineapple, and creamy texture creates a dreamy mix that’s nostalgic yet refreshing. It’s customizable, so I can easily swap in favorite fruits or add a crunch element whenever I want.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Mini marshmallows
Sweetened shredded coconut
Canned mandarin oranges (drained)
Pineapple chunks (fresh or canned, drained if canned)
Mini marshmallows
Maraschino cherries (halved)
Whipped topping (or whipped cream)
Optional: sliced grapes, chopped apples, or chopped pecans

Directions

In a large bowl, I combine the whipped topping and coconut until well blended.
I gently fold in the marshmallows, mandarin oranges, pineapple chunks, and cherry halves until everything is evenly coated.
If I want extra crunch or fruit variety, I stir in grapes, apples, or chopped nuts.
I cover the bowl and refrigerate the salad for at least 1 hour to let flavors meld and texture chill.
Before serving, I give it a gentle stir and garnish with a few additional cherries or a sprinkle of coconut on top.

Servings and timing

This recipe makes about 8–10 servings.

Prep time: 15 minutes
Chill time: At least 1 hour
Total time: Approximately 1 hour and 15 minutes

Variations

Tropical twist: I add diced mango and papaya for extra tropical flavor.
Cream cheese version: I whip softened cream cheese into the topping for extra richness.
Nutty crunch: I stir in chopped walnuts or pecans for texture.
Yogurt swap: I substitute part of the whipped topping with vanilla yogurt for a tangier taste.
Grape delight: I swap pineapple chunks for halved red and green grapes for a juicier salad.

Storage/Reheating

I store leftover Ambrosia in an airtight container in the refrigerator for up to 3 days. It stays best when eaten cold—no reheating needed. If it thickens too much overnight, I stir in a bit of extra whipped topping or yogurt to refresh the texture.

FAQs

How do I prevent the marshmallows from getting tough?

Marshmallows stay soft when the salad is kept cold and covered. I always refrigerate promptly and consume within a few days to avoid them drying out.

Can I make Ambrosia ahead of time?

Absolutely—I usually make it the night before. Just toss gently before serving to revive the texture after chilling.

Is it okay to use fresh fruit instead of canned?

Definitely. Fresh mandarin segments, pineapple, grapes, or apples work beautifully and add vibrant flavor—just be sure to drain any canned fruit well to avoid excess liquid.

Can I make it dairy-free?

Yes. I use a non-dairy whipped topping (such as coconut-based) and skip cream cheese variation to make it completely dairy-free.

What can I do if the salad gets watery?

If excess juice collects in the bottom, I gently drain it off before serving. I also opt to lightly pat canned fruit dry with a paper towel during prep to reduce extra moisture.

Conclusion

This Ambrosia fruit salad is one of my favorite go-to dishes that’s bright, creamy, and always crowd-pleasing. With its simple prep, customizable ingredients, and make-ahead ease, I love how it keeps well and brings cheerful flavor to any gathering.