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

Ambrosia Salad in a bowl with a cherry on top.

Table of Contents

What Is Ambrosia Salad?

Ambrosia salad is a sweet mix of mini marshmallows, coconut, canned fruit like mandarin oranges, pineapple, cherries, and fresh grapes. I toss it all together with a creamy dressing made from whipped cream, yogurt, and a little citrus.

Growing up in Utah, I’ve had plenty of these dessert salads at potlucks, and we definitely know how to do them right. Snickers in a salad? Yes, please!

Quick Tip

In Greek mythology, ambrosia was a sweet treat for the Gods. Luckily, Ambrosia Salad is sweet, light, and perfect for us humans to enjoy!

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

Ingredients

Here’s what you’ll need to make this Ambrosia Fruit Salad:

  • 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

  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.
    • 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

Ambrosia Salad Recipe 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.
  • 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 Ambrosia Salad:

  1. BBQ: Serve with grilled chicken, ribs, or burgers.
  2. Holidays: Great with ham, turkey, or roast beef.
  3. Dessert: Enjoy chilled as a light, fruity dessert.
  4. Brunch: Pair with muffins, quiche, or eggs.
  5. Cakes: Use as a topping for pound cake or angel food cake.
Ambrosia salad in a bowl ready to be served.

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 3 votes

Ambrosia Salad

By Chelsea Lords
This Ambrosia Salad 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

Equipment

  • Large bowl
  • Mixer

Ingredients 
 

Salad

  • 2 cups mini 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

  • 3/4 cup heavy cream
  • 1/4 cup powdered sugar
  • 1/8 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1 lemon
  • 1/2 cup honey vanilla Greek yogurt

Instructions 

  • Zest the lemon with a zester to get 1/2 teaspoon of 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.

Video

Recipe Notes

Note 1: I recommend using fruit that is canned in juice or water, not sugary syrup. Be sure to drain the fruit really 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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5 from 3 votes (1 rating without comment)

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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