Nostalgic Ambrosia Fruit Salad

My neighbor brought this to a summer cookout, and I watched it disappear faster than the burgers. The bowl scraped clean, people hovering near the table hoping someone left a spoonful. I asked for the recipe on a napkin, skeptical that something so simple could win over a crowd like that. The next weekend I made it myself, and within ten minutes of setting it on the counter, my kids were asking if we could keep it in the house forever.

I brought this to a potluck once without high hopes, tucked it next to a fancy layered cake and a tray of brownies. By the end of the night, my bowl was empty and the cake had barely been touched. Three people asked for the recipe, one admitted she used to make it with her grandmother in the seventies. It became my go to dish after that, the one I could count on when I needed something reliable and crowd pleasing without spending an hour in the kitchen.

Ingredients

• Pineapple chunks: Use canned and drain them well, the juice will make everything soupy if you skip this step.
• Mandarin oranges: Another canned staple, sweet and soft, they blend right into the cream without any sharpness.
• Red grapes: Halve them so they distribute evenly, their snap adds a fresh contrast to the soft fruit.
• Maraschino cherries: Optional but nostalgic, pat them dry or they will bleed pink into everything.
• Sour cream: Adds a slight tang that balances the sweetness, you can swap in Greek yogurt if you want it lighter.
• Whipped topping: The fluff that holds it all together, use the real stuff from a tub or make your own if you are feeling ambitious.
• Mini marshmallows: They soften as they sit in the cream, turning pillowy and sweet.
• Shredded coconut: Sweetened works best here, it clings to the fruit and adds a chewy bite.
• Pecans or walnuts: Totally optional, but they add a toasted crunch that some people love.

Instructions

Drain the fruit completely:

Empty the cans into a strainer and let them sit for a minute, pressing gently to remove excess liquid. Any juice left behind will thin out the cream and make the salad runny.

Combine the fruit in a large bowl:

Toss the pineapple, oranges, grapes, and cherries together until they are evenly mixed. If you are adding nuts, throw them in now.

Fold in the marshmallows and coconut:

Sprinkle them over the fruit and stir gently, you want everything distributed without crushing the fruit. The marshmallows will start to soften as they sit.

Add the creamy base:

Dollop the sour cream and whipped topping on top, then fold everything together with a spatula until every piece of fruit is lightly coated. Do not overmix or it will turn to mush.

Chill before serving:

Cover the bowl and refrigerate for at least an hour, longer is better. The flavors meld and the marshmallows get soft and almost melt into the cream.

Save to Pinterest

My mom used to make this every Thanksgiving, and I never understood why people got so excited about it until I tried making it myself. It is one of those dishes that does not look like much in the bowl, but once people take a bite, they go back for seconds without saying a word. Now I make it every holiday, and it feels like carrying forward something small but important.

Making It Lighter

If you want to cut back on the richness, swap the sour cream and whipped topping for plain Greek yogurt. It will be tangier and less sweet, but still creamy enough to coat everything. You can also use unsweetened coconut and skip the nuts to trim calories without losing much flavor. I have done this version for brunch gatherings, and no one seemed to notice it was lighter until I mentioned it.

Best Fruits to Add or Swap

Some people add sliced strawberries or fresh blueberries for color, and I have seen versions with diced peaches or even kiwi. Just remember that anything too juicy will make the cream thin out, so stick to firmer fruits if you are experimenting. Bananas are classic but they have to go in at the last minute, otherwise they turn brown and soft. I once added pomegranate seeds for crunch, and people kept asking what the little bursts of tartness were.

Storage and Make Ahead Tips

This salad actually improves after a day in the fridge, the marshmallows soften and the coconut soaks up the cream. Store it in an airtight container and it will keep for up to three days, though it rarely lasts that long. If you are taking it somewhere, pack it in a cooler with ice packs, it needs to stay cold or the whipped topping will deflate.

• Stir gently before serving if it has been sitting for a while, the cream can settle at the bottom.
• Add a handful of fresh fruit on top right before serving for color and brightness.
• If it looks dry after a day, fold in a spoonful of whipped topping to bring it back to life.

Save to Pinterest

This is the kind of recipe that does not need much explaining, you just make it and people understand why it has stuck around for decades. It is sweet, simple, and always welcome at the table.

Frequently Asked Recipe Questions

→ Can I substitute sour cream with yogurt?

Yes, Greek yogurt can replace sour cream for a lighter, tangier base without compromising creaminess.

→ How long should I chill the salad before serving?

Refrigerate for at least one hour to allow flavors to meld and the texture to firm up nicely.

→ Are nuts necessary in the salad?

Nuts add a pleasant crunch but can be omitted for nut-free variations without affecting the overall taste.

→ Can I add other fruits to the mixture?

Yes, adding fresh fruits like bananas or apples just before serving prevents browning and adds variety.

→ Is there a vegetarian-friendly option available?

Check marshmallows for gelatin-free versions to maintain a vegetarian-friendly dish, and use gluten-free varieties if needed.