Ambrosia Fruit Salad
Ambrosia Fruit Salad folds mandarin oranges, pineapple, cherries, coconut, and mini marshmallows into a fluffy whipped-cream and sour-cream base. A two-hour chill gives this no-bake dessert a soft, scoopable texture suited to holidays, potlucks, and summer gatherings.
Equipment
- Large mixing bowl
- Medium Mixing Bowl
- Electric hand mixer
- Fine-mesh strainer
- Silicone spatula
Ingredients
- 1 cup heavy whipping cream chilled
- 1/2 cup full-fat sour cream
- 2 tbsp powdered sugar also known as confectioners sugar
- 2 cups mini marshmallows matte white
- 11 oz mandarin orange segments drained thoroughly
- 8 oz pineapple tidbits drained thoroughly
- 1/2 cup maraschino cherries halved and patted dry
- 1/2 cup sweetened shredded coconut divided
- 5-7 whole maraschino cherries for garnish
Instructions
- Drain the mandarin oranges and pineapple thoroughly, then halve and blot the measured cherries until the fruit has very little surface moisture.
- Beat the chilled heavy cream and powdered sugar in a cold bowl until firm peaks hold when the beaters are lifted.
- Fold the sour cream into the whipped cream with a silicone spatula until the base is smooth and evenly combined.
- Add the mini marshmallows, mandarin oranges, pineapple, halved cherries, and most of the coconut, then fold gently until coated.
- Cover and refrigerate for at least two hours so the marshmallows soften slightly and the creamy base sets around the fruit.
- Fold once gently, transfer to a serving bowl, and garnish with the reserved coconut and whole maraschino cherries.
Notes
Storage: Keep covered in the refrigerator for up to three days and return the bowl to cold storage promptly after serving.
Make Ahead: Prepare up to one day in advance, then add the final coconut and whole cherries just before serving.
Reheating: Do not reheat; serve the salad well chilled for the best structure and fruit texture.
Best Tips: Chill the mixing tools, drain every fruit component thoroughly, and fold with a wide spatula to preserve the whipped texture.
Variations: Add toasted pecans, swap full-fat Greek yogurt for sour cream, or use unsweetened coconut for a less sweet finish.