A timeless Southern favorite, Classic Ambrosia Fruit Salad is a creamy, dreamy blend of tropical fruits, coconut, and fluffy whipped cream. This dessert salad has charmed generations with its delicate balance of sweetness and texture — a comforting reminder that simplicity can be utterly indulgent.

Ingredients (Serves 4–6)

For the Salad:

  • 1 cup pineapple chunks (fresh or canned, drained)
  • 1 cup mandarin orange segments (drained)
  • 1 cup red and green grapes, halved
  • 1 banana, sliced (optional)
  • ½ cup maraschino cherries, halved
  • ½ cup sweetened shredded coconut
  • ½ cup mini marshmallows

For the Cream Mixture:

  • ¾ cup sour cream or whipped topping (Cool Whip)
  • 2 tablespoons mayonnaise (optional, for a traditional tang)
  • 1 tablespoon honey or powdered sugar
  • ½ teaspoon pure vanilla extract

For Garnish (optional):

  • Toasted coconut flakes
  • A few extra cherries or mint leaves

Method

Step 1: Prepare the Fruits

Drain all canned fruits well to avoid a watery salad. Pat them gently with paper towels. Slice grapes in halves and bananas just before mixing to prevent browning. The freshness and balance of fruit texture are what make this salad so delightful.

Step 2: Mix the Cream Base

In a large mixing bowl, whisk together sour cream (or whipped topping), honey, and vanilla extract until smooth. For a hint of traditional Southern tang, stir in mayonnaise — this subtle addition enhances depth and richness without overpowering the sweetness.

Step 3: Combine Everything

Add all the fruits — pineapple, oranges, grapes, cherries, and banana — into the cream mixture. Fold in the shredded coconut and mini marshmallows gently with a spatula. The goal is to coat everything evenly without crushing the fruit.

Step 4: Chill Before Serving

Cover the bowl and refrigerate for at least one hour. Chilling allows the flavors to meld and the marshmallows to soften slightly, creating a luscious, creamy texture.

Step 5: Serve and Garnish

Before serving, give the salad a gentle stir. Spoon it into chilled dessert bowls or a glass trifle dish for presentation. Garnish with toasted coconut, cherries, or mint leaves for a beautiful finish.

Serving Suggestion

This salad is best served cold, making it perfect for picnics, festive gatherings, or a light, refreshing dessert after a hearty meal. It pairs beautifully with roasted meats or barbecue mains, balancing savory richness with tropical sweetness.

Chef’s Tips

  • Texture balance: Use a mix of firm and soft fruits to maintain structure and creaminess.
  • Healthier twist: Swap sour cream for Greek yogurt for added protein and a lighter flavor.
  • Make ahead: Prepare 4–6 hours in advance, but add bananas just before serving.
  • Presentation touch: Serve in parfait glasses with a sprinkle of toasted coconut for an elegant finish.
  • Flavor upgrade: A splash of orange juice or coconut milk in the cream adds a tropical boost.
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