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Ambrosia Salad Recipe

Ambrosia Salad

This easy, no-bake Ambrosia Salad is a cool, creamy fruit salad filled with juicy pineapple, mandarin oranges, coconut, cherries, grapes, and mini marshmallows. Made with a whipped cream and sour cream base for a lighter, balanced sweetness, it's perfect for holidays, potlucks, and anytime you want a nostalgic, retro dessert.
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Prep Time 20 minutes
Total Time 2 hours 20 minutes
Course Dessert, Side Dish
Cuisine American, Southern
Servings 9 servings
Calories 320 kcal

Ingredients
  

  • 1 cup heavy whipping cream cold; or use one 8 oz tub of whipped topping for a shortcut version
  • 3 tablespoons powdered sugar plus 1–2 extra tablespoons to taste, if you prefer it sweeter
  • 1 teaspoon vanilla extract pure, if possible
  • 1 cup sour cream full-fat for best texture; can substitute whole milk Greek yogurt
  • 1 can (20 oz) pineapple tidbits drained very well; pat dry to remove excess juice
  • 1 can (15 oz) mandarin oranges drained very well; pat dry gently with paper towels
  • 1 cup seedless grapes green or red, halved
  • 1 1/2 cups mini marshmallows white are traditional; colored marshmallows are fine too
  • 1 cup sweetened shredded coconut toast part of it if you want extra flavor
  • 1/2 cup pecans or walnuts chopped; optional; can substitute toasted almonds or omit for nut-free
  • 1/2 cup maraschino cherries drained, halved, and patted dry, plus extra whole cherries for garnish
  • salt pinch, to taste, to balance sweetness

Instructions
 

  • Place a metal or glass mixing bowl and the mixer beaters in the refrigerator or freezer for 10–15 minutes. Chilled tools help the heavy cream whip faster and thicker.
  • Pour the cold heavy whipping cream into the chilled bowl. Beat on medium-high speed until it starts to thicken, then sprinkle in the powdered sugar and vanilla. Continue beating until soft to medium peaks form—billowy and smooth, not stiff or grainy.
    1 cup heavy whipping cream, 3 tablespoons powdered sugar, 1 teaspoon vanilla extract
  • Add the sour cream to the whipped cream. Gently fold with a spatula until smooth and fully combined. Taste and add 1–2 more tablespoons of powdered sugar if you prefer a sweeter cream. Chill this creamy base in the refrigerator while you prep the fruit.
    1 cup sour cream
  • Drain the pineapple tidbits and mandarin oranges very well. Press them lightly with paper towels to remove excess juice. Halve the grapes, chop the nuts if using, and drain and pat the maraschino cherries dry. The drier the fruit, the fluffier and less runny the salad will be.
    1 can (20 oz) pineapple tidbits, 1 can (15 oz) mandarin oranges, 1 cup seedless grapes, 1/2 cup pecans or walnuts, 1/2 cup maraschino cherries
  • In a large mixing bowl, add the pineapple tidbits, mandarin oranges, halved grapes, halved cherries, mini marshmallows, shredded coconut, and chopped nuts (if using). Sprinkle in a pinch of salt. Gently toss until everything is evenly distributed, taking care not to break up the orange segments.
    1 can (20 oz) pineapple tidbits, 1 can (15 oz) mandarin oranges, 1 cup seedless grapes, 1 1/2 cups mini marshmallows, 1 cup sweetened shredded coconut, 1/2 cup pecans or walnuts, 1/2 cup maraschino cherries, salt
  • Spoon the whipped cream–sour cream mixture over the fruit mixture. Using a large spatula, gently fold from the bottom of the bowl up, turning the bowl as you go, until all the fruit is coated and no large streaks of cream remain.
  • Cover the bowl tightly with plastic wrap or a lid. Refrigerate for at least 2 hours and up to 8 hours. This resting time allows the flavors to meld and the marshmallows to soften so the salad becomes fluffy and spoonable.
  • Before serving, give the ambrosia salad a gentle stir. Transfer to a serving bowl if desired and garnish with a sprinkle of shredded coconut, a few extra maraschino cherries, and additional chopped nuts. Serve well chilled.

Notes

Storage: Cover and refrigerate for up to 3 days; it's best within 24–36 hours. If the salad releases some liquid, gently stir and, if desired, fold in a spoonful of extra whipped topping or sour cream to refresh the texture. For best results when making more than 12 hours ahead, wait to add the nuts and part of the marshmallows until a few hours before serving so they stay firmer.
Variations: For a lighter version, use vanilla Greek yogurt instead of sour cream. For a no-nut southern-style ambrosia, omit the nuts and add an extra 1/2 cup of mini marshmallows. For a tropical twist, swap the grapes for sliced bananas and add 1/2 cup diced mango (add bananas just before serving). For a classic shortcut, replace the whipped cream and sour cream with one 8 oz tub of whipped topping, knowing it will be sweeter and lighter in flavor.
Tips: Drain canned fruit very thoroughly to prevent a runny salad. Chill time is important for the best flavor and texture. For parties, you can portion the salad into individual cups or jars for easy serving.

Nutrition

Calories: 320kcal
Keyword Ambrosia Salad, Coconut Fruit Salad, Holiday Dessert, Marshmallow Fruit Salad, No-Bake Dessert, Potluck Dessert, Retro Recipe
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