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Ambrosia Salad Recipe
This easy, no-bake Ambrosia Salad Recipe is a creamy, dreamy, marshmallow fruit salad that brings sweet nostalgia, bright fruit, and a little coconut crunch to every holiday table.
What Is Ambrosia Salad, Really?
Ambrosia salad is one of those classic American recipes that shows up at church suppers, Easter brunch, Christmas dinner, and every potluck in between. It’s a creamy fruit salad loaded with pineapple, mandarin oranges, coconut, and mini marshmallows—sometimes with cherries and nuts for extra color and crunch. It’s a vintage ambrosia recipe that feels like it came straight out of Grandma’s yellowed recipe tin, but it still works beautifully for modern gatherings.
I grew up seeing this southern ambrosia salad on nearly every holiday buffet. My aunt in Georgia called it “ambrosia dessert salad” and always served it in a cut-glass bowl (usually with a silver spoon that mysteriously disappeared into the dishwasher later). As a 50-year-old mom now, I still pull out this creamy fruit salad whenever I need a fast, crowd-pleasing side that leans dessert.
What I love most about this classic ambrosia salad is how forgiving it is. You can make it lighter with Greek yogurt, keep it as a whipped cream fruit salad, or mix the two. You can keep it simple with canned fruit or go a little “fancier” with fresh grapes and berries. It’s a coconut fruit salad, a marshmallow fruit salad, and a holiday ambrosia dessert all rolled into one big, happy bowl.
And you know what? People still go back for seconds. Every single time.
Why You’ll Love This Ambrosia Salad Recipe
- No baking needed – this is a completely no-bake, no-stress dessert salad.
- Comes together in about 15 minutes, plus chilling time.
- Uses easy pantry and fridge staples like canned pineapple and mandarin oranges.
- Perfect for holidays, potlucks, baby showers, and Sunday dinners.
- Kid-friendly and grandma-approved (the rare recipe that spans generations).
- Flexible base: make it lighter with yogurt or richer with whipped topping or heavy cream.
- Naturally gluten-free as written, and simple to tweak for dairy-free.
- Tastes even better the next day, so it’s ideal for make-ahead hosting.
- Works as a side dish, potluck dessert salad, or a sweet brunch item.
- Beautifully festive with all the colors—especially if you add cherries.
Ingredients You’ll Need
Think of this Ambrosia Salad Recipe as a creamy pineapple mandarin salad with fun extras. You don’t need anything fancy, and most of the ingredients can come right from the pantry.
Creamy Base:
- 1 cup sour cream (full-fat gives the best creamy texture)
- 1 cup vanilla Greek yogurt or plain Greek yogurt
- (You can swap all sour cream, or use 1 cup thawed whipped topping instead for a more classic marshmallow fruit salad vibe.)
- 1 teaspoon pure vanilla extract
- 2–3 tablespoons powdered sugar, to taste
- (Skip this if using sweetened whipped topping; taste and adjust.)
Fruit & “Good Stuff”:
- 1 (20-ounce) can crushed pineapple, well-drained
- (You can use pineapple tidbits for more texture; just be sure to drain thoroughly.)
- 1 (15-ounce) can mandarin oranges, well-drained
- 1 ½ cups mini marshmallows (plain or pastel)
- 1 cup sweetened shredded coconut
- (Toast it lightly in a dry skillet for extra flavor if you’d like.)
- ½–1 cup halved red grapes, optional
- ½ cup chopped maraschino cherries, drained and patted dry, plus a few whole cherries for garnish
- ½ cup chopped pecans or walnuts, optional
- (Pecans give that lovely southern ambrosia salad flavor.)
Pinch-of-Salt Magic:
- Tiny pinch of fine sea salt
- (It sounds odd in a dessert salad, but it balances the sweetness and makes the fruit pop.)
A quick note about the fruit: the biggest issue folks hit with ambrosia dessert salad is too much liquid. Don’t be shy about draining canned fruit very well—I’ll often let it sit in a mesh strainer for a few minutes and even press gently with a spoon.
Step-by-Step Directions
-
Mix the creamy base.
In a large mixing bowl, whisk together the sour cream, Greek yogurt, vanilla, and 2 tablespoons of powdered sugar. Taste. If you know your crew likes things sweeter (especially if you’re serving this as a full-on holiday ambrosia dessert), add the extra tablespoon of powdered sugar. -
Add a tiny pinch of salt.
Sprinkle in that pinch of sea salt and whisk again. It shouldn’t taste salty—just balanced. This is one of those small tricks that make a classic ambrosia salad taste like it came from a seasoned cook’s kitchen. -
Fold in the pineapple and oranges.
Add the well-drained crushed pineapple and mandarin oranges to the bowl. Gently fold them into the creamy mixture using a rubber spatula. Try not to break up the oranges too much; those little segments are beautiful in the final salad. -
Stir in the marshmallows and coconut.
Add the mini marshmallows and shredded coconut. Fold gently until everything is coated. At this point, you’re starting to see that classic marshmallow fruit salad look—soft, fluffy, and a little outrageous. -
Add grapes, cherries, and nuts (if using).
Fold in the halved grapes, chopped maraschino cherries, and nuts. Make sure your cherries are well-drained and patted dry so they don’t bleed too much color into the salad. A few streaks of pink are pretty; neon red soup is less charming. -
Chill for best texture.
Cover the bowl tightly with plastic wrap or transfer the salad to a lidded container. Chill for at least 2 hours, or up to 24 hours. The marshmallows will soften, the flavors will blend, and the salad will thicken slightly as it rests. -
Give it a gentle stir and garnish.
Right before serving, give your ambrosia salad with marshmallows a gentle stir. If it looks a bit loose, you can stir in a handful of extra mini marshmallows or a spoonful of Greek yogurt. Top with a few whole cherries, extra coconut, or chopped nuts for a pretty finish. -
Serve chilled.
Spoon into a glass bowl, trifle dish, or even individual cups. This ambrosia dessert salad is best served cold and is especially lovely on a hot day or next to a warm holiday ham or roast turkey.
Servings & Timing
- Yield: About 8–10 servings as a side, 6–8 as a dessert
- Prep Time: 15 minutes
- Chill Time: 2–24 hours (I recommend at least 2–4 hours)
- Total Time: About 2 hours 15 minutes (mostly hands-off chilling)
If I’m serving this for a big holiday meal, I make it the night before and call that a win for my future self.
Fun Variations to Try
One of the reasons this easy ambrosia salad recipe has stuck around for so many years is that it adapts beautifully to different tastes and diets.
- Lighter “brunch” ambrosia: Use all Greek yogurt, skip the powdered sugar, and add fresh berries for a more breakfast-style creamy fruit salad.
- No-coconut version: Leave out the coconut for those who don’t love it and add extra marshmallows and grapes for texture.
- Tropical twist: Swap mandarin oranges for fresh mango and add sliced bananas right before serving for a sunshine-filled coconut fruit salad.
- Dairy-free ambrosia: Use a good-quality dairy-free yogurt or whipped coconut cream and check that your marshmallows are vegan-friendly.
- Cherry-almond ambrosia: Add extra maraschino cherries and a splash of almond extract instead of vanilla for a vintage ambrosia recipe feel with a bakery-style flavor.
- Holiday ambrosia dessert parfaits: Layer the salad with crushed vanilla wafers or shortbread cookies in small glasses for a pretty potluck dessert salad.
How to Store Your Ambrosia Salad (and Make It Ahead)
Ambrosia salad actually stores quite well, which makes it a host’s best friend.
- Refrigerator: Store in an airtight container in the fridge for up to 3 days. It’s freshest on days 1 and 2.
- Freezer: I don’t recommend freezing this—it tends to separate and the marshmallows change texture.
- Make-ahead: You can make this easy ambrosia salad up to 24 hours in advance. If you’re making it more than 12 hours before serving, hold back a small handful of mini marshmallows and stir them in right before serving to refresh the texture.
- If it gets a bit watery: Gently stir, then add a spoonful or two of Greek yogurt and a few extra marshmallows. Let it sit 10 minutes in the fridge and it usually thickens back up.
Since this is a whipped cream fruit salad–style recipe, always keep it chilled and don’t leave it out at room temperature for more than 2 hours (or 1 hour if you’re outdoors on a hot day).
Recipe Notes from My Kitchen
After many bowls of this classic ambrosia salad over the years (and yes, a few slightly soggy ones), here’s what I’ve learned:
- Drain, drain, drain. Canned fruit can be sneaky. Let it sit in a colander or mesh strainer and even press gently with the back of a spoon. Too much juice is the biggest reason ambrosia turns soupy.
- Balance tang and sweet. Sour cream adds tang, yogurt adds protein and creaminess, and whipped topping or extra sugar gives sweetness. Play with the ratio based on who you’re serving. For my “not too sweet” friends, I lean heavier on Greek yogurt.
- Toast the coconut if you want to show off. Lightly toasting the shredded coconut in a dry skillet over medium heat until golden gives this southern ambrosia salad a deeper, nuttier flavor. Just let it cool before adding.
- Chill time is not optional. You can eat it right away, but it truly tastes like a proper holiday ambrosia dessert after a few hours in the fridge. The marshmallows soften and every bite feels more unified.
- Serve it in something pretty. It sounds silly, but a simple vintage bowl or glass trifle dish makes this vintage ambrosia recipe look like it came straight off a magazine cover. Food is as much about the experience as the taste.
- Kids love helping with this. Let little hands stir in the mini marshmallows and cherries. It’s a safe, easy way to get them involved in holiday cooking.
And if you’re tracking sugar, you can use no-sugar-added canned fruit, plain Greek yogurt, and fewer marshmallows. It won’t be a “health food,” but it can move closer to a special-occasion creamy fruit salad instead of an all-out dessert bomb.
Ambrosia Salad Recipe FAQs
1. Can I make ambrosia salad the night before?
Yes, absolutely—this classic ambrosia salad is actually better when made the night before because the flavors meld and the marshmallows soften.
2. Why is my ambrosia salad watery?
Usually it’s because the fruit wasn’t drained well enough or it sat too long at room temperature; drain canned fruit thoroughly and keep the salad chilled.
3. Can I use fresh fruit instead of canned?
You can use fresh pineapple, oranges, or grapes, but avoid very juicy fruits like super-ripe melon; if you use fresh fruit, pat it dry and keep an eye on extra juices.
4. Is ambrosia salad a side dish or a dessert?
Honestly, both. In many southern families it’s served as a holiday side dish right alongside ham and turkey, but it also works beautifully as a light dessert or brunch treat.
5. Can I leave out the marshmallows?
You can, but then you really just have a creamy fruit salad instead of a traditional ambrosia salad with marshmallows; if you remove them, add a bit less yogurt so it doesn’t feel too loose.
6. What can I use instead of sour cream?
Use all Greek yogurt for a lighter version, or mix Greek yogurt with whipped topping for a sweeter, fluffier potluck dessert salad.
7. How long can ambrosia salad sit out at a party?
Keep it under 2 hours at room temperature (1 hour if it’s very warm); after that, it should go back into the fridge for food safety.
8. Can I make this without coconut?
Yes, for a coconut-free version just leave it out and add extra marshmallows or grapes; you’ll lose the traditional coconut fruit salad flavor, but it’ll still be tasty.
Final Thoughts
This Ambrosia Salad Recipe walks that sweet line between nostalgic comfort food and easy modern entertaining. It’s creamy, fruity, full of fun textures, and it never fails to bring a little sparkle to the table—whether you’re serving it for Easter, Christmas, a summer potluck, or just because you found a can of pineapple in the pantry.
Give this classic ambrosia salad a try, and let me know how you make it your own—do you add nuts, skip the cherries, use all whipped topping, or go the yogurt route? Share your version in the comments, and if you enjoy this, you might also like my other holiday-friendly “salad” recipes like fruit fluff and creamy pineapple desserts that are sprinkled around the blog.
Ambrosia Salad
Ingredients
- 1 cup sour cream full-fat for best texture
- 1 cup Greek yogurt vanilla or plain
- 1 teaspoon vanilla extract pure
- 2-3 tablespoons powdered sugar to taste; skip if using sweetened whipped topping
- 1 pinch fine sea salt tiny pinch to balance sweetness
- 1 can (20 oz) crushed pineapple well-drained; or pineapple tidbits for more texture
- 1 can (15 oz) mandarin oranges well-drained
- 1 1/2 cups mini marshmallows plain or pastel
- 1 cup sweetened shredded coconut lightly toasted if desired
- 1/2-1 cup red grapes halved, optional
- 1/2 cup maraschino cherries chopped, well-drained and patted dry, plus extra whole cherries for garnish
- 1/2 cup pecans or walnuts chopped, optional; pecans for classic southern flavor
Instructions
- In a large mixing bowl, whisk together the sour cream, Greek yogurt, vanilla extract, and 2 tablespoons of powdered sugar until smooth. Taste and add up to 1 more tablespoon of powdered sugar if you prefer a sweeter salad.1 cup sour cream, 1 cup Greek yogurt, 1 teaspoon vanilla extract, 2-3 tablespoons powdered sugar
- Sprinkle in a tiny pinch of fine sea salt and whisk again. The mixture should not taste salty—just balanced.1 pinch fine sea salt
- Add the well-drained crushed pineapple and mandarin oranges to the creamy base. Gently fold with a spatula, trying not to break up the orange segments.1 can (20 oz) crushed pineapple, 1 can (15 oz) mandarin oranges
- Add the mini marshmallows and shredded coconut. Fold gently until everything is evenly coated and the mixture looks soft and fluffy.1 1/2 cups mini marshmallows, 1 cup sweetened shredded coconut
- Fold in the halved grapes, chopped maraschino cherries, and chopped nuts, if using. Make sure the cherries are very well-drained and patted dry to prevent excess color bleeding.1/2-1 cup red grapes, 1/2 cup maraschino cherries, 1/2 cup pecans or walnuts
- Cover the bowl tightly with plastic wrap or transfer the salad to a lidded container. Chill in the refrigerator for at least 2 hours, and up to 24 hours, to allow the marshmallows to soften and the flavors to meld.
- Just before serving, give the salad a gentle stir. If it seems a bit loose, stir in a small handful of extra mini marshmallows or a spoonful of Greek yogurt and let it sit for 10 minutes in the fridge. Garnish with whole cherries, extra coconut, or chopped nuts.
- Serve the ambrosia salad well-chilled in a glass bowl, trifle dish, or individual cups. Keep refrigerated and do not leave out at room temperature for more than 2 hours (1 hour if it’s very warm).
