Ambrosia Creamy Fruit Salad (Printable)

A creamy, chilled blend of fruit, coconut, and whipped topping with a touch of nuts and marshmallows.

# What You Need:

→ Fruits

01 - 1 can (15 oz) pineapple chunks, drained
02 - 1 can (15 oz) mandarin oranges, drained
03 - 1 cup seedless red grapes, halved
04 - 1 cup maraschino cherries, halved and patted dry (optional)

→ Creamy Base

05 - 1 cup sour cream or Greek yogurt
06 - 1 cup whipped topping (e.g., Cool Whip)

→ Mix-Ins

07 - 1½ cups mini marshmallows
08 - 1 cup sweetened shredded coconut
09 - ½ cup chopped pecans or walnuts (optional)

# How-To Steps:

01 - In a large mixing bowl, combine the drained pineapple, mandarin oranges, grapes, and cherries if using.
02 - Incorporate the mini marshmallows, shredded coconut, and nuts if using into the fruit mixture.
03 - Gently fold in the sour cream and whipped topping until the ingredients are evenly coated.
04 - Cover and refrigerate for at least 1 hour to allow flavors to meld.
05 - Stir gently before serving and present chilled.

# Expert Advice:

01 -
  • It comes together in minutes and tastes like you spent hours in the kitchen planning something special.
  • The flavors actually get better as it sits in the fridge, so you can make it ahead and forget about it until the moment arrives.
  • One bite takes you somewhere nostalgia lives, but in a way that feels genuine and comforting rather than forced.
02 -
  • Don't skip draining the canned fruit thoroughly—excess liquid is the enemy of texture and will make this watery instead of creamy.
  • If you're adding fresh banana or apple, do it right before serving or they'll brown and the entire bowl will taste metallic and sad.
03 -
  • Make this the day before you need it—the flavors marry overnight and it tastes even better when it's been sitting quietly in the fridge.
  • If you're bringing it to a potluck, keep it cold in a cooler and don't uncover it until the last moment so the marshmallows stay fluffy and white.
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