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Delicious ambrosia folds whipped cream and sour cream into a thick cream base packed with mini marshmallows, coconut and mixed fruit. Green grapes, pineapple tidbits, mandarin oranges and maraschino cherries are stirred through so every scoop includes a mix of sweet citrus, soft marshmallow and bursts of fresh fruit. Coconut threads run throughout this deliciously creamy fruit salad while the cream clings lightly to each piece of fruit, making this a versatile dish for any occasion. Try it with a charcuterie board, potluck, on a summer BBQ dessert table or with brunch.
Why You’ll Love It
Ambrosia is a creamy fruit salad with whipped topping, sour cream, marshmallows, coconut, grapes, pineapple, mandarin oranges and cherries. It’s a fresh-flavored, fruit-forward dish.
Mixed fruit throughout: Each scoop includes grapes, pineapple, mandarin oranges and cherries for fruity contrast.
Creamy base: Whipped topping and sour cream combine into a delicious smooth mixture that coats the fruit evenly.
Marshmallow bites: Mini marshmallows are scattered throughout for soft sweetness in every spoonful.
If you love fruity flavors, you may also enjoy my glorified rice, frog eye salad, honey lime fruit salad and these passion fruit martinis.
Ambrosia Dessert Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Whipped topping: Forms the creamy base and gives the salad its light texture. Use Cool Whip or similar and thaw it completely before using.
Sour cream: Adds a slight tang to balance the sweetness of the fruit and marshmallows.
Mini marshmallows: Bring small soft bites of sweetness throughout the mixture.
Sweetened shredded coconut: Adds coconut flavor and fine texture that runs through the salad.
Green grapes: Provide fresh fruit flavor and firm bites, contrasting with the softer ingredients.
Canned pineapple tidbits: Add sweet tropical flavor and juiciness.
Canned mandarin oranges: Contribute bright citrus notes and tender segments.
Maraschino cherries: A classic garnish to bring bold cherry flavor and pops of color.
How to Make Ambrosia Salad
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Combine base: Add thawed whipped topping to a large bowl and fold in sour cream until fully blended and smooth.
Add mix-ins: Stir in marshmallows and coconut so they distribute evenly through the cream.
Fold in fruit: Gently fold in grapes, crushed pineapple, mandarin oranges and cherries, taking care not to crush the orange segments.
Chill: Cover and refrigerate until the mixture is fully cold and thickened.
Substitutions and Variations
Add crunch: Stir in chopped pecans or walnuts for a contrasting texture.
Swap grapes: Use red grapes in place of green grapes if preferred.
Fresh fruit: You can use fresh pineapple chunks and/or fresh mandarin oranges.
Add more fruit: Fold in diced apples or sliced bananas just before chilling.
Use fruit cocktail: Replace the individual canned fruits with drained canned fruit cocktail.
Sour cream: Use Greek yogurt instead, either plain or flavored.
Omit coconut: Leave out the coconut flakes if you prefer a creamier fruit mix without it.
Serving Suggestions
With meat or poultry: Pair this classic ambrosia salad recipe with roasted chicken, ham or turkey.
At a summer BBQ: Ambrosia fruit salad is always a huge hit as a side dish or dessert, paired with your favorite BBQ dishes such as BBQ chicken salad or smoked baby back ribs.
With brunch: Serve it as a sweet contrast with your bacon, eggs or breakfast skillet.
On a charcuterie board: Pair ambrosia fruit salad with meats and cheeses or with an antipasto board or pecan butter board.
How to Store
Store: Refrigerate in an airtight container for up to 3 days and stir gently before serving.
Freeze: I don’t recommend freezing because of the sour cream.
Top Tips
Drain fruit well: Let the canned fruits drain in a colander so the cream base doesn’t loosen.
Dry the cherries: Rinse, then pat dry with paper towels so the red syrup doesn’t streak the mixture.
Fold gently: Fold carefully with a rubber spatula so the mandarin segments don’t break up.
Halve grapes evenly: Similar sized pieces mix through better and scoop more neatly.
Stir before serving: I like to chill mine for at least an hour for the flavors to meld. If a little liquid settles, give it a gentle stir before serving.
Ambrosia Salad FAQs
Yes. It can be prepared up to 1 day in advance and kept refrigerated until ready to serve.
This helps prevent the red color from bleeding into the cream mixture.
Yes. Fully thawed topping blends more evenly with the sour cream.
Ambrosia Recipe
Ambrosia
Ingredients
- 8 Ounces whipped topping, thawed
- ¼ Cup sour cream
- 4 Cups mini marshmallows
- ¾ Cup sweetened shredded coconut
- 1 Cup green grapes, halved
- 20 Ounces canned pineapple tidbits, drained
- 15 Ounces canned mandarin oranges, drained
- 1 Cup maraschino cherries, stems removed then halved, rinsed and dried
Instructions
- Add thawed whipped topping to a large mixing bowl.
- Fold in sour cream until combined.
- Fold in marshmallows, coconut, grapes, pineapple, mandarin oranges, and cherries.
- Cover with plastic wrap and chill in the refrigerator for at least 30 minutes before serving.
Notes
Dry the cherries: Rinse, then pat dry with paper towels so the red syrup doesn’t streak the mixture.
Fold gently: Fold carefully with a rubber spatula so the mandarin segments don’t break up.
Halve grapes evenly: Similar sized pieces mix through better and scoop more neatly.
Stir before serving: I like to chill mine for at least an hour for the flavors to meld. If a little liquid settles, give it a gentle stir before serving.
Nutrition
This is the best ambrosia salad recipe if you want sweet fruits, coconut and marshmallows in a thick cream base that holds everything together. Tropical ambrosia salad is a versatile dish which suits a wide variety of meals and occasions, and there are plenty of ambrosia salad variations so you can customize it to your exact preferences. This fruit salad is served chilled and can be scooped straight from the bowl, with a mix of creamy and fruity elements in each delicious portion.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
