Bring sweet nostalgia to your table with this easy, creamy ambrosia salad. Packed with juicy oranges, pineapple, sweet cherries, and fluffy marshmallows folded into light whipped cream, it’s the ultimate cool, hassle-free holiday or summer side dish.
Fluffy Ambrosia Fruit Salad with Marshmallows
If you grew up with classic potlucks, holiday dinners, or summer family reunions, chances are you’ve encountered a bowl of soft, sweet ambrosia salad. Often called the "food of the gods," this old-fashioned dessert salad brings back pure nostalgia. It hits the perfect balance between light, creamy, and refreshing—combining bright tropical fruit with airy mini marshmallows and toasted coconut flakes.
What makes this recipe a timeless staple is its utter simplicity. There is no baking involved, zero complex steps, and it comes together in under ten minutes. It works equally well as a cheerful holiday side dish for Thanksgiving and Christmas or as a chilled, fruit-filled treat on a warm summer afternoon.
Prep time: 10 minutes
Chilling time: 1 hour
Servings: 8
Ingredients
1 cup heavy whipping cream (or 8 oz thawed whipped topping)
1/2 cup sour cream (or plain Greek yogurt for a slight tang)
1 can (15 oz) mandarin orange segments, drained thoroughly
1 can (20 oz) pineapple tidbits or chunks, drained thoroughly
1 cup sweet seedless green grapes, halved
1/2 cup maraschino cherries, drained, stems removed, and patted dry
2 cups mini white marshmallows
1 cup sweetened shredded coconut
Instructions
Whip the Base: In a large mixing bowl, beat the heavy whipping cream until stiff peaks form. Gently fold in the sour cream until smooth and fully combined. (If using pre-made whipped topping, simply stir it together with the sour cream).
Prep the Fruit: Ensure all canned fruits and cherries are well-drained. Excess liquid will make the salad runny rather than fluffy. Gently pat the cherries dry with a paper towel to keep their bright red juice from bleeding into the cream.
Combine: Add the mandarin oranges, pineapple, green grapes, maraschino cherries, mini marshmallows, and shredded coconut into the bowl with the whipped cream mixture.
Fold Lightly: Using a rubber spatula, gently fold the ingredients together until everything is evenly coated in the creamy dressing. Be careful not to crush the orange segments.
Chill and Serve: Cover the bowl tightly with plastic wrap and refrigerate for at least one hour before serving. This chilling time allows the marshmallows to soften slightly and the sweet flavors to meld together seamlessly.
Tips for Success
Drain thoroughly: Let your canned fruit sit in a colander for 10-15 minutes before mixing. Dry fruit keeps the texture thick and billowy.
Make ahead: You can make this up to 24 hours in advance. Give it a quick, gentle stir right before setting it on the table.
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