Ambrosia Creamy Fruit Salad (Printable)

Creamy pineapple and mandarin blend with marshmallows, coconut, and whipped topping in a chilled treat.

# What You Need:

→ Fruits

01 - 1 can (15 oz) drained pineapple chunks
02 - 1 can (15 oz) drained mandarin oranges
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 - 1 1/2 cups mini marshmallows
08 - 1 cup sweetened shredded coconut
09 - 1/2 cup chopped pecans or walnuts (optional)

# How-To Steps:

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

# Expert Suggestions:

01 -
  • It comes together in 15 minutes, which means you can actually show up to the potluck without panic.
  • The longer it chills, the better it gets—unlike most salads, this one rewards patience.
  • Everyone eats it, from picky kids to your grandmother, which is its own small miracle.
02 -
  • Drain your canned fruit completely, or you'll end up with a watery puddle instead of a salad. This is the single most important step and I cannot emphasize it enough.
  • Don't fold aggressively—the more you handle it, the more the marshmallows break down and release air. Gentle folding is the secret to keeping it light and fluffy.
03 -
  • Pat your maraschino cherries completely dry with paper towels, or they'll stain everything red and the color bleeds into the cream.
  • Make this salad the day before if you can—it actually tastes better the next day when all the flavors have gotten to know each other.
Go Back