Ambrosia Fruit Salad: Classic USA Dessert with Creamy Marshmallow and Fruit Mix

Ambrosia fruit salad is a chilled dessert salad made with mandarin oranges, pineapple, grapes, coconut, and mini marshmallows. The fruit gets coated in whipped cream and sour cream for a sweet, creamy finish. This recipe serves eight and needs about five minutes of prep, plus at least one hour of chilling time.

This ambrosia fruit salad is linked to the United States and is often served at family gatherings. The dish is traced to the 1900s and later had a period of strong popularity in the US. It is now widely seen as a traditional sweet salad, made ahead and served cold.

Plan to drain the fruit well so the salad stays thick and creamy. You will mix the fruit first, then fold in the cream mix and marshmallows. Chilling helps the flavours blend and helps the texture set. Stirring again just before serving spreads the dressing evenly.

Ingredients (serves 8)

Use canned fruit that is already sweetened or in juice, based on what you prefer. Drain the mandarin oranges and pineapple fully. Grapes work best when they are firm and dry. Use mini marshmallows so they spread through the salad and stay easy to scoop.

• Mandarin oranges, drained: 4 cups (about 950 ml)
• Canned pineapple, drained: 2 cans (drained; size as labelled)
• Grapes: 2 cups (about 475 ml)
• Whipped cream: 3 cups (about 710 ml)
• Sour cream: 1 cup (about 240 ml)
• Mini marshmallows: 6 to 8 cups (about 1.4 to 1.9 litres)

Equipment

Keep the tools simple so you can finish the prep fast. A large bowl gives space to fold the whipped cream without crushing the fruit. A rubber spatula helps with gentle folding. Use a colander to drain the fruit well before you start mixing.

• Large mixing bowl
• Colander or sieve
• Measuring cups
• Rubber spatula or large spoon
• Serving spoon
• Fridge-safe container with lid (optional)

Step-by-step procedure

Work in this order to keep the salad light. Start with dry, drained fruit. Then add the creamy parts and marshmallows with a folding action. This keeps the whipped cream from going flat. Chill the bowl long enough for a colder, firmer texture.

1. Mix the drained mandarin oranges, drained pineapple, and grapes in a large bowl.
2. Fold in the whipped cream, sour cream, and mini marshmallows until coated.
3. Chill for at least 60 minutes.
4. Stir again before serving.

Texture and flavour notes

This dessert salad tastes sweet and creamy, with soft marshmallows and juicy fruit. Draining the fruit is key, since extra liquid can thin the dressing. Folding instead of stirring hard helps keep the whipped cream airy. After chilling, the salad often feels thicker and more even.

Serving and storage

Serve ambrosia fruit salad cold as a dessert or sweet side dish at a shared meal. Keep it in the fridge until the last moment, especially in warm weather. Store leftovers covered in the fridge and eat within a day or two for the best texture.

Dietary notes from the recipe tags

This recipe is tagged as naturally gluten-free, refrigerated, and suitable for halal and kosher for Passover needs. Always check labels for whipped cream, sour cream, canned fruit, and marshmallows, since brands can vary. If you serve guests, confirm their dietary rules before you buy ingredients.

Nutritional values

The source recipe does not provide nutrition numbers. If you need exact values, calculate them using your ingredient labels and the final serving size. Values can change a lot based on fruit packing liquid, dairy fat level, and the type of marshmallows used.

For clean scoops, keep a serving spoon in the bowl and return the salad to the fridge soon after serving. If the salad loosens during storage, a gentle stir helps bring the fruit and cream back together. This recipe stays best when it is kept cold and served the same day.