This creamy ambrosia fruit salad transforms simple fruit into something indulgent, refreshing, and visually beautiful. Each element serves a purpose: mandarin oranges add citrus sparkle, pineapple brings juicy sweetness, grapes offer crisp bite, and cherries lend a nostalgic pop of color. Mini marshmallows melt slightly into the dressing, creating a soft, velvety texture that makes this salad feel like a chilled dessert. Finished with toasted pecans for earthy crunch, this dish is perfect for brunch tables, summer spreads, holiday feasts, or anytime you want a dessert that feels both comforting and refined. It’s timeless, easy, and always a crowd-pleaser.

Holiday Ambrosia-Salad-with-Marshmallows-Pecans

Ingredients (Serves 4–6)

Fruit Medley

  • 1 cup mandarin orange segments (well drained)
  • 1 cup pineapple chunks
  • 1 cup green grapes, halved
  • ½ cup maraschino cherries, halved
  • 1 cup mini marshmallows

Creamy Dressing

  • ½ cup Cool Whip or lightly whipped fresh cream
  • ½ cup vanilla yogurt or sour cream
  • 2 tbsp sweetened condensed milk (optional, for luxurious sweetness)
  • ½ tsp vanilla extract
  • 1 tiny pinch of salt

Finish

  • ¼ cup toasted pecans
  • Extra mandarin slices or fresh mint, for garnish

Instructions

1. Prep the Fruit for the Perfect Texture

A great fruit salad starts with dryness — moisture dilutes the creamy dressing.

  1. Drain mandarins and pineapple completely; gently blot with paper towels.
  2. Halve grapes for better distribution and flavor.
  3. Cut cherries in half to spread their sweetness evenly.
  4. Add all fruit and marshmallows to a large chilled bowl to keep everything crisp.

2. Whisk the Dressing Until Silky & Light

In a medium bowl, combine:

  • Whipped cream
  • Yogurt or sour cream
  • Condensed milk (if using)
  • Vanilla
  • A pinch of salt

Whisk until smooth, glossy, and slightly fluffy. The salt brightens the flavors, enhancing sweetness without making the salad taste sugary.

3. Fold Everything Together with Care

  1. Pour the creamy dressing over the fruit mixture.
  2. Gently fold using a spatula — the goal is to coat, not crush.
  3. Cover and refrigerate for at least 1 hour.
    • Chilling lets the marshmallows soften and the dressing tighten, creating that signature “ambrosia” texture.

4. Add the Crunch & Serve Chilled

  1. Sprinkle toasted pecans over the salad right before serving.
  2. Add mandarin slices or mint leaves for a fresh visual contrast.
  3. Serve cold in individual bowls or on a large platter for gatherings.

Chef’s Notes

  • Toast the pecans: 4–5 minutes in a dry skillet releases their buttery aroma.
  • For a tropical twist, add shredded coconut, kiwi, or mango.
  • Use half sour cream, half whipped cream for the perfect balance of tang and sweetness.
  • For an extra-luxe finish, fold in a spoon of mascarpone into the dressing.
  • Best enjoyed within 24 hours for the creamiest texture.
Scroll to Top