Ambrosia Salad Recipe – Easy Classic Dessert With Fruit, Citrus, And Marshmallows

You’ve likely seen a version of this at a family table, church potluck, or holiday buffet. Ambrosia Salad carries a kind of soft-spoken charm. It’s light. It’s creamy. It offers a mix of texture without overcomplicating the process.

You’re here because you want something quick that still feels thoughtful. And this one does.

You’ll learn how to make a balanced, creamy fruit salad that avoids becoming soggy or overly sweet. I’ll also show you how to adjust texture, offer a practical ingredient comparison, and help you confidently serve a dessert that fits into your menu without stealing the spotlight.

Why This Candy Salad Stays Popular Decade After Decade

There’s a reason this shows up again and again in recipe books and memory banks. It’s the simplicity. But more than that, it’s the balance. You get the juicy tartness from pineapple and mandarin, a creamy layer from whipped topping and sour cream, and a soft, sweet chew from marshmallows.

You can call it a fruit salad. Or a dessert. Or both. What matters is that it delivers a cool, nostalgic break from baked desserts. It also holds its shape on the plate, which makes it a clean serve even at casual gatherings.

If you’ve made other versions before, like Pistachio Ambrosia Salad or Easy Ambrosia Fruit Salad with yogurt, you’ll notice this one pulls back on the sugar. It doesn’t lean on syrupy fillings or canned pie mixes. That lets the fruit carry its own brightness.

Ingredients: Fresh vs. Canned and What Actually Works Better

I’ve tested both fresh and canned fruit. Fresh pineapple brings a sharper bite, but the texture can turn stringy unless it’s perfectly ripe. Canned pineapple chunks (well-drained) provide consistent moisture without pulling the whole dish into a watery mess.

Mandarin oranges are better from the can in this case. Their segments hold without tearing, and the syrup—when fully drained—doesn’t overpower. For cherries, go with jarred maraschinos. Their color is part of the appeal.

If you’re serving something similar like this Pear Cream Cheese Crisp, you’ll find this salad adds a light contrast alongside baked options.

How To Build A Smooth, Creamy Base That Doesn’t Separate

Start by combining your sour cream and whipped topping. Don’t whisk. Fold them gently. This keeps air in the mixture, which supports the marshmallows later and prevents them from sinking.

The key here is temperature. Work with room temperature ingredients. Cold whipped topping straight from the fridge doesn’t blend as well. And don’t rush—folding too fast creates a wet, broken texture.

I sometimes prep the base an hour ahead and keep it covered. Then I mix in the fruit right before serving. That way, everything keeps its shape.

Balancing Sweetness with Coconut and Nuts

Shredded sweetened coconut is optional, but I rarely skip it. It gives texture and ties the cream to the fruit. Pecans or walnuts bring crunch, especially if you toast them briefly first. Skip the nuts if you’re making this alongside something nut-heavy like Date Caramel to avoid flavor repetition.

Marshmallows soften slightly once chilled, which is what you want. Don’t add more to adjust sweetness. Stick to the measured cup, or the salad risks turning spongy.

Serving Tips: Keep It Cold, Keep It Clean

Ambrosia Salad should feel cold to the spoon. Chill for at least one hour, covered tightly. If you’re serving outdoors, place the bowl over ice or transfer to individual cups kept in a chilled tray.

Don’t stir again before serving. You want the fruit to stay whole and the cream to stay airy. A few extra cherries on top give it a finished look without over-decorating.

This makes a great counterpoint to deeper fall flavors like Caramel Apples or Pear Salad. Especially at a buffet where guests appreciate variety.

How Long Does It Last? What To Expect With Leftovers

This is one of those dishes that’s best the day it’s made. After about 48 hours, the marshmallows melt into the base and the fruit begins to break down.

If you’re prepping in advance, combine the fruit first, cover, and refrigerate. Mix in the cream and marshmallows the day of. That gives you a freshly blended texture without sacrificing structure.

Avoid freezing. It changes the texture of both the fruit and the cream.

Save This Ambrosia Salad for Later and Share Your Take

You can pin this recipe for your next potluck or holiday spread. It’s a reliable add-on when you need something chilled, easy, and nostalgic without feeling heavy. I’ve made this salad every season and it never gets old.

If you’ve added your own twist or have questions, drop them in the comments. I always read them. Recipes like this evolve best when they’re shared.