Ambrosia Fruit Salad

Hey There, Fruit Salad Fanatics! Let’s Make Magic in a Bowl

Picture this: It’s 85 degrees outside, cicadas are singing, and you’re sweating through your apron while juggling three side dishes for the neighborhood BBQ. Suddenly, Aunt Carol arrives holding a giant, cloud-like bowl of sunshine – creamy, speckled with jewel-toned fruit, and smelling like a tropical vacation. That’s ambrosia fruit salad, friends. And let me tell you, it disappears faster than my willpower near a warm cookie jar.

This isn’t just a salad. It’s a time machine. One bite catapults you back to church potlucks, grandma’s linoleum kitchen floor, and those sticky-fingered summers where your biggest worry was whether the ice cream truck would come. Ambrosia’s name literally means “food of the gods,” and honestly? It earns it. With zero cooking required and just 10 minutes of prep, it’s the ultimate “looks like you fussed but secretly didn’t” hero dish. It’s cool, creamy, sweet-tangy perfection that plays equally well at a Christmas feast or a Tuesday night taco binge. So grab your biggest bowl (and maybe a spoon for “quality control”). We’re about to whip up pure, uncomplicated joy.

That Time Ambrosia Saved My Summer (and My Dignity)

Ambrosia Fruit Salad

Print Recipe

This retro favorite brings sunshine to any table with its dreamy combo of sweet fruit, fluffy marshmallows, tangy sour cream, and coconut. Ambrosia Fruit Salad is easy to make, wildly nostalgic, and always a crowd-pleaser at potlucks, BBQs, or holiday spreads.

• Author: Mason Hartman
• Prep Time: 10 mins
• chill time: 2+ hrs
• Total Time: 50 minute
• Yield: 10 1x

Ingredients

Scale 1x2x3x

3 (20 oz) cans pineapple tidbits, drained

4 (15 oz) cans mandarin oranges, drained

1 (16 oz) container sour cream

1 (10.5 oz) package miniature marshmallows

¾ cup shredded coconut (or to taste)

Instructions

In a large bowl, gently combine drained pineapple, oranges, marshmallows, and coconut.

Fold in sour cream until everything is evenly coated.

Cover and chill for at least 2 hours before serving (overnight is best).

Stir before serving and enjoy cold.

Notes

Sweet, creamy, and irresistibly fruity—ambrosia is the feel-good salad that tastes like dessert!

Nutrition

• Calories: 220 per serving
• Sugar: 25g
• Fat: 7g
• Carbohydrates: 35g

Let me take you back to my first grown-up dinner party. Picture young Mason: 23, armed with a shiny new chef’s knife and way more confidence than skill. I’d planned an elaborate menu – seared scallops, herb-crusted lamb, the works. Naturally, everything went sideways. The scallops resembled charcoal briquettes, the lamb was tougher than my gym socks, and smoke filled my tiny apartment like a fog machine at a rock concert.

Panicking, I remembered the giant bowl chilling in my fridge – this ambrosia salad I’d thrown together “just in case.” With nothing else edible, I sheepishly plunked it onto the table. Silence. Then? Pure bliss. My friends DEVOURED it. One buddy even tried to lick the bowl clean (we don’t talk about Kevin). That humble fruit salad saved the night. It became the star, sparking laughter and stories, turning a culinary disaster into a legendary hangout. That’s the magic of ambrosia. It’s not fussy. It doesn’t judge. It just shows up, tastes incredible, and makes everyone happy. Lesson learned: Sometimes, the simplest things create the biggest memories.

Your Tropical Treasure Hunt: What You’ll Need

Gather these happy-making ingredients! Don’t stress – swaps and tweaks are totally encouraged (that’s the beauty of this retro gem).

• Canned Pineapple Tidbits (3 x 20 oz cans, DRAINED): Little bursts of sunshine! Tidbits are perfect here – big enough to taste, small enough to play nice with every spoonful. Chef’s Tip: Drain these like your salad’s life depends on it (because it kinda does). Press ’em gently in a colander! Soggy salad = sad salad. Swap: Fresh pineapple works! Chop small, drain juice well, but know it’ll be tangier.
• Canned Mandarin Oranges (4 x 15 oz cans, DRAINED): Sweet, tender, and oh-so-nostalgic. Canned is king here for consistent texture and ease. Chef’s Tip: Give these a gentle drain too. Patience is a virtue! Swap: Fresh clementines or tangerines? Sure! Peel, segment, and remove any tough membranes.
• Sour Cream (1 x 16 oz container): The creamy dream! It brings that essential tang to balance the sweetness. Chef’s Insight: Full-fat gives the lushest texture, but light works. Feeling adventurous? Swap half with Greek yogurt for a protein kick! Just know it’ll be slightly less rich.
• Miniature Marshmallows (1 x 10.5 oz bag): Fluffy clouds of joy! Minis are non-negotiable – they distribute perfectly and soften dreamily. Chef’s Hack: Vegan? Use vegan marshmallows! They work great. Avoid big marshmallows – they hog the spotlight and don’t meld as well.
• Shredded Coconut (3/4 cup, or to taste): The tropical whisper! Sweetened is classic for that nostalgic vibe. Chef’s Secret: Toast half of it first! Spread on a baking sheet at 350°F for 3-5 mins until golden. Adds incredible depth. Swap: Unsweetened for less sugar, or flaked coconut for bigger texture. Allergic? Omit it – still delicious!

Let’s Get Mixing: Building Your Bowl of Bliss

Ready? This is harder than watching ice melt. Promise.

1. The Gentle Gathering: Grab your LARGEST mixing bowl – seriously, bigger than you think you need. You want elbow room. Add the drained pineapple tidbits, drained mandarin oranges, miniature marshmallows, and shredded coconut. Chef’s Play-by-Play: Pretend the fruit is made of antique lace! Use a big silicone spatula and gently fold everything together. No vigorous stirring! We’re preserving those gorgeous orange segments, not making mush. Pro Hack: Toss the coconut *with* the marshmallows first – it helps prevent clumping.
2. The Creamy Embrace: Plop the entire container of sour cream right on top of the fruit mixture. Chef’s Move: Let your sour cream sit out for 10 mins before starting! Cold sour cream is stiffer and harder to fold smoothly. Now, channel your inner cloud-maker. Cut down through the center with your spatula, scoop under, and fold over. Rotate the bowl. Repeat. No stirring! Folding keeps it light and airy. Stop when you see no big streaks of white. It’ll look a bit sparse at first – trust the process, the creaminess blooms in the fridge!
3. The Patience Game (The Hardest Part!): Cover that bowl of potential tightly with plastic wrap or a lid. Shove it into the fridge. Walk away for at least 2 hours. Overnight? ABSOLUTE MAGIC. Chef’s Truth Bomb: This chill time isn’t optional. It’s where the alchemy happens! The marshmallows soften and melt slightly, creating that iconic “ambrosia fluff.” The coconut hydrates, the flavors mingle and become BFFs. Rushing this? You’ll get sweet, disjointed gloop. Waiting? Pure, cohesive heaven. Pro Tip: Stick a note on the fridge saying “DO NOT TOUCH!” (Especially if you have midnight snackers like me).
4. The Grand Reveal & Serve: Pull your masterpiece from the fridge. Give it one last gentle fold with your spatula to redistribute any creamy pockets that settled. Chef’s Final Touch: Taste it! Need more coconut? Sprinkle a little on top now for pretty texture. Serve it COLD, straight from the fridge. That chill is part of its refreshing charm. Spoon it into bowls, cups, or just grab the biggest spoon you own and dig in beside the fridge door – no judgment here!

Sunshine on a Plate (or in a Cup!)

Presentation? Easy peasy. Grab a clear glass bowl – showing off those vibrant oranges and snowy marshmallows is half the fun! Scoop generous portions into bowls, or get cute with individual mason jars or vintage sundae glasses for a party. Feeling fancy? Garnish with a sprinkle of extra toasted coconut or a tiny maraschino cherry on top. A few fresh mint leaves add a pop of green. This salad shines brightest as a potluck superstar, a BBQ sidekick (next to smoky ribs? YES!), or a surprisingly delightful light dessert after a heavy meal. Keep it chilled until the very last second before serving – that cool creaminess is everything.

Make It Your Own: Ambrosia Adventures

Got a riff? Let’s play! Here’s how to remix this classic:

1. Berry Bonanza: Fold in 1 cup fresh raspberries or blueberries with the sour cream step (avoid frozen, they bleed!). Adds pops of color and tartness.
2. Tropic Thunder: Swap one can of pineapple for drained mango chunks and add 1/2 cup chopped toasted macadamia nuts. Vacation in a bowl!
3. Citrus Spark: Add the zest of 1 orange or lime when mixing the fruit. Brightens everything up!
4. Light & Lively: Use full-fat Greek yogurt instead of sour cream and sugar-free mini marshmallows. Lighter, but still dreamy.
5. Nutty Professor: Fold in 1/2 cup chopped toasted pecans or walnuts with the coconut. Adds a delightful crunch.

Mason’s Musings & Mishaps

This recipe? It’s my kitchen security blanket. Over the years, I’ve learned it’s wildly forgiving (unlike that soufflé phase… let’s not discuss). I started with my Nana’s version, which used Cool Whip and canned fruit cocktail – bless her heart! I craved more tang and texture, hence the sour cream and tidbits. The biggest disaster? The Great Flood of ’18. I was rushing, dumped in the pineapple juice “for flavor.” Friends, it became ambrosia soup. Lesson seared into my brain: DRAIN, D

Final Thoughts: Creamy Joy, Zero Fuss, 100% Crowd-Pleaser ☀️

Ambrosia isn’t just a salad—it’s a state of mind. It’s the cool breeze on a hot day, the easy win when you’re short on time but big on heart. Whether you’re channeling backyard BBQ vibes, chasing nostalgic church potluck memories, or just need a “dessert” that doesn’t require turning on the oven, this bowl of fruity fluff has your back. No stress, no sweat—just sweet, creamy bliss in every spoonful.

Make it once, and you’ll find yourself reaching for it again and again. Keep it chilled, keep it simple, and keep a spoon handy—you will want a taste-test (or three) before serving. And hey, if you eat half the bowl before guests arrive? Call it “chef’s tax.” You’ve earned it.