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Ambrosia salad doesn’t need Cool Whip or canned fruit to work. This fresh fruit ambrosia salad uses real mandarins, pineapple, grapes, and cherries, tossed in a creamy dressing with coconut, and mini marshmallows. It’s way more refreshing than the old-school version.
Use it as a side, a light dessert, or a sneaky excuse to eat marshmallows with your fruit.
If you’re into creamy fruit salads with a bit of crunch, check out my Waldorf salad or fruit salad with yogurt dressing.
Here’s Why This Fresh Ambrosia Salad Recipe Works
Fresh fruit makes all the difference: No syrupy canned fruit cocktail here, just ripe, vibrant flavor from the real stuff.
Balanced creamy dressing: Sour cream cuts the sweetness of the marshmallows and coconut so it’s creamy without being cloying.
Make-ahead friendly: This salad gets better as it chills. The flavors mingle, and the dressing thickens slightly.
Easily customizable: Swap fruit based on what’s in season or your grocery haul. This base works with plenty of combos.
Recipe Tips
Use firm, ripe fruit: Soft or overripe fruit will get mushy and make the salad watery.
Segment mandarins: Peel off the membrane if it’s tough. It helps keep the texture smooth and avoids bitterness.
Dry the fruit: Pat grapes and pineapple dry before mixing. Too much moisture will thin the dressing.
Chill before serving: Give it an hour in the fridge so the marshmallows soften and melt into the dressing.
If making ahead: Keep the dressing and fruit separate. If it sits for too long (24 to 36 hours) in the fridge the dressing can get watery.
Fresh pineapple leaks more: It releases more juice than canned, so add it just before mixing. If you’re storing the salad for over 24 hours, consider using canned pineapple instead.
Fresh Fruit Ambrosia Salad
This fresh fruit ambrosia salad is the glow-up the classic Jello-era dish needed. Light, creamy, and full of real fruit, it’s the kind of simple crowd-pleaser that won’t hang around long on the table. It’s simple, refreshing, and earns a spot on any list of summer recipe ideas.
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Ambrosia Salad with Fresh Fruit
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Ingredients
- 2 cups Mini marshmallows
- 1½ cups sour cream
- 1 cup sweetened shredded coconut
- 5 fresh mandarines, purchase the seedless ones
- 1 cup fresh pineapple
- 1 cup seedless grapes, halved
- 1 cup fresh cherries, pitted
Instructions
Make the Dressing:
- In a small dish, add the marshmallows, sour cream and coconut, stirring to combine. Reserve while preparing the fresh fruit.
Prepare the Fruit Salad:
- Peel the mandarins and remove any membrane, then separate into segments. Dice the pineapple into small chunks. Slice the grapes in half lengthwise. Stem and pit the cherries. Add all the fruit to a large bowl.
- Give the dressing another stir, then add half of it to the fruit and gently fold to combine. If it looks like it needs more, add the rest a little at a time until it’s as creamy as you like. Cover and refrigerate for at least 1 hour to chill and let the marshmallows soften and melt.
Notes
- For best texture, keep the fruit and dressing separate until just before serving.
- “Cuties” or other seedless mandarins work great. Look for the net bags in the produce section.
- Use pre-cut pineapple if you don’t want to slice a whole one.
- Chopped toasted pecans or walnuts are a classic add-in.
- Swap sour cream with Greek yogurt or whipped cream if desired. I like how sour cream balances the sweetness.
- Sliced bananas are a popular addition. If you use them, stir them in right before serving to keep them from browning.
- If you can’t find fresh cherries, fresh strawberries or diced mango are great additions.
- Store in an airtight container for up to 3 days. The dressing may thin out after a day or two, but the flavor still holds up.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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