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Close up of creamy Ambrosia Fruit Salad with visible marshmallows and coconut strands. (Ambrosia Fruit Salad)

Ambrosia Fruit Salad: The Ultimate Creamy Vintage Dessert Recipe

A nostalgic Ambrosia Fruit Salad featuring mini marshmallows, mandarin oranges, and pineapple tidbits in a velvety cream dressing. This classic Southern dessert is perfect for potlucks and holiday gatherings.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 cups
Course: Dessert, Salad
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 11 oz (312g) Mandarin Oranges Canned, thoroughly drained
  • 20 oz (567g) Pineapple Tidbits Canned, thoroughly drained
  • 1/2 cup (125g) Maraschino Cherries Halved, rinsed, and patted dry
  • 2 cups (100g) Mini Marshmallows Plain white
  • 1 cup (100g) Shredded Coconut Sweetened
  • 8 oz (226g) Whipped Topping Thawed (e.g., Cool Whip)
  • 1/2 cup (120ml) Sour Cream Full-fat preferred

Equipment

  • 1 Large Glass Mixing Bowl Clear glass is best for presentation.
  • 1 Fine-mesh Sieve For draining canned fruit.

Method
 

Preparation
  1. Place mandarin oranges and pineapple tidbits in a sieve for 15 minutes to remove all excess juice.
  2. Rinse halved maraschino cherries under cold water and pat completely dry with paper towels to prevent color bleeding.
  3. In a large bowl, gently fold the whipped topping and sour cream together until a thick, velvety white cream forms.
  4. Fold in the mini marshmallows and shredded coconut, then carefully add the drained fruit. Fold gently to keep mandarin segments intact.
  5. Refrigerate for at least 4 hours (or overnight) to allow the textures to set and flavors to meld.

Notes

Chill for at least 4 hours for the best marshmallow texture.
Always rinse your cherries to keep the salad white.