This Ambrosia Salad Recipe mixes pineapple, oranges, grapes, cherries, mini marshmallows, and coconut in a creamy, tangy dressing.

Ambrosia Salad in a bowl with a cherry on top.
chelsea

author’s note

This Ambrosia Salad Recipe Is A Total Crowd Magnet

Ambrosia salad has shown up at more family gatherings than I can count. Potlucks, Easter dinners, summer BBQs, church parties. If there was a long table of food, there was almost always a bowl of ambrosia somewhere on it.

Growing up in Utah, “salad” could mean a lot of things. Sometimes it had lettuce, but a lot of the time it meant something sweet, creamy, and full of fruit. I grew up eating all of them. Watergate, Snickers salad, orange fluff, and every other dessert “salad” you could imagine.

After years of trying different versions, this is the one I keep coming back to. I wanted something that still felt classic, but a little fresher and lighter. So instead of using only whipped topping, I make a fluffy whipped cream and fold in a little Greek yogurt and fresh lemon. It gives the salad a slight tang that balances all the sweetness.

This is the ambrosia salad I bring to gatherings now, and it’s always one of the first bowls to be scraped clean.

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The ingredients in this recipe include pineapple, marshmallows, grapes, cherries, coconut, and oranges.

Ambrosia Salad Recipe Ingredients

  • Mini Marshmallows: Adds sweetness and soft texture. Use rainbow for extra color.
  • Coconut Flakes: Sweetened adds more flavor.
  • Mandarin Oranges: Drain well to keep the salad from getting soggy.
  • Maraschino Cherries: Remove stems and drain to prevent the salad from turning red.
  • Pineapple Tidbits: Use fruit canned in juice or water, not syrup.
  • Grapes: Green or purple seedless both work great.
  • Heavy Cream: Whip until stiff for a fluffy dressing.
  • Powdered Sugar: Sweetens and helps the cream whip up nicely.
  • Vanilla Extract: Boosts the flavor.
  • Lemon: Zest and juice add a fresh, bright taste.
  • Greek Yogurt: Honey vanilla adds sweetness and creaminess without too much tang.
The ingredients in the whipped cream layer for this ambrosia salad prep include yogurt, vanilla, sugar, lemon, and heavy cream.

How To Make Ambrosia Salad Recipe

  1. Prep Lemon: Grate the yellow part of the lemon and squeeze out the juice; set aside.
  2. Mix Salad: Mix marshmallows, coconut, oranges, cherries, pineapple, and grapes in a big bowl.
  3. Whip cream: Whip cream, sugar, vanilla, and salt until stiff.
  4. Add yogurt and lemon: Fold in yogurt, zest, and juice.
  5. Combine: Carefully mix the dressing into the salad.
  6. Chill: Cover and place in the fridge for 30 minutes to 1 hour.

Quick Tip

Mandarin oranges and marshmallows are delicate. Use a spatula to gently fold the salad instead of stirring.

All the fruit and marshmallow ingredients added to a bowl.

Variations

  • Whipped Topping: Use an 8-ounce container of thawed whipped topping (like Cool Whip) instead of heavy cream and powdered sugar.
  • Add Nuts: Mix in 1/2 to 3/4 cup of chopped pecans or walnuts.
  • Sour Cream: Use sour cream instead of Greek yogurt in this ambrosia salad recipe.
  • Fresh Fruit: Swap canned fruit for fresh mandarin oranges and pineapple when you can find them.
  • Add Bananas: Right before serving, add 1/2 cup of thinly sliced bananas.
  • Fruit Cocktail: Add a can of drained fruit cocktail if fresh fruit isn’t available.

Whipped cream mixture being mixed together and added to the fruit and marshmallow mix.

Serving Suggestions

Here are some quick serving ideas for this Ambrosia Salad Recipe:

  • BBQ: Serve with grilled chicken, ribs, or burgers.
  • Holidays: Great with ham, turkey, or roast beef.
  • Dessert: Enjoy chilled as a light, fruity dessert.
  • Brunch: Pair with muffins, quiche, or eggs.
  • Cakes: Use as a topping for pound cake or angel food cake.

    Storage

    Keep leftovers in a sealed container. It’s best to eat it the same day, but it can stay fresh in the fridge for up to 3 days. If it separates, just stir it before eating. It will stay fresh longer if the fruit is drained well before mixing.

    More Fruit Salads:

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    5 from 2 votes
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    Ambrosia Salad Recipe

    By Chelsea Lords
    This Ambrosia Salad Recipe is a holiday favorite, blending pineapple, oranges, grapes, maraschino cherries, mini marshmallows, and shredded coconut in a creamy, tangy dressing.
    Prep Time: 30 minutes
    Chilling Time: 1 hour
    Total Time: 1 hour 30 minutes
    Servings: 10 servings

    Video

    Equipment

    Ingredients

    Salad
    • 2 cups miniature marshmallows rainbow or white
    • 3/4 cup coconut flakes sweetened
    • 1 (15-ounce) can mandarin oranges drained
    • 1/2 cup maraschino cherries stems removed and halved
    • 1 (4-ounce) can pineapple tidbits drained
    • 1 cup seedless green grapes or red, halved
    Dressing

    Instructions 

    • Zest the lemon with a zester to get 1/2 teaspoon zest. Juice it using a citrus juicer to get 1 tablespoon lemon juice. Set aside.
    • Place the mini marshmallows, shredded coconut, well-drained mandarin oranges, drained and quartered maraschino cherries, well-drained pineapple tidbits, and halved grapes into a large bowl (see note 1). Gently stir to combine.
    • In a large bowl, combine the heavy cream, powdered sugar, salt, and vanilla extract (see note 2). Whip with a mixer until stiff peaks form. Gently fold in the lemon juice and zest until combined. Fold in the yogurt.
    • Using a spatula, scoop all the dressing over the salad ingredients. Gently fold until everything is mixed and ingredients are evenly coated in the dressing.
    • Cover and place in the fridge for 30 minutes to 1 hour before serving. Gently stir before serving.
    Final step! Please let us know how it was by leaving a review.

    Recipe Notes

    Note 1: I recommend using fruit that is canned in juice or water, not sugary syrup. Be sure to drain the fruit well. I like to put all the canned fruit in a colander and let it sit to drain and dry for about an hour. This will keep the salad from getting watery as it sits.
    Note 2: An 8-ounce thawed tub of frozen whipped topping can be substituted for the homemade whipped cream. Still get the lemon and Greek yogurt and fold them into the thawed whipped topping.
    Storage: It’s best enjoyed the same day but can stay fresh for up to 3 days in an airtight container in the fridge. If it separates, give it a quick stir. Draining the fruit well helps it last longer.

    Nutrition

    Serving: 1serving | Calories: 387kcal | Carbohydrates: 77g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 116mg | Potassium: 101mg | Fiber: 1g | Sugar: 58g | Vitamin A: 282IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

    Like this? Leave a comment below!

    Meet Chelsea

    Hello, and welcome to Chelsea’s Messy Apron! I’m Chelsea, the recipe developer, food photographer, and writer behind the site. I’m passionate about creating simple, reliable, and delicious recipes that anyone can make.

    Thanks for stopping by—I hope you find something delicious to make!

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    4 Comments

    1. Tricia says:

      5 stars
      My brother used this recipe for Thanksgiving! So good! Would definitely do this again:D

      Reply
      1. Chelsea says:

        Yay! So happy to hear this! Thanks Tricia!

        Reply
    2. Annie says:

      5 stars
      Chelsea,
      Enjoy your recipes.
      Loved the fruit salad!
      Looking for squash recipes!

      Reply