Creamy Classic Ambrosia Fruit Salad Recipe Easy 5-Ingredient Summer Dessert

Let me tell you, the scent of fresh citrus and sweet pineapple mingling with fluffy whipped cream is enough to make anyone’s mouth water on a hot summer day. The first time I made this creamy classic ambrosia fruit salad, it was at a family picnic years ago, when I was knee-high to a grasshopper. I was instantly hooked by that perfect balance of juicy fruit and rich, dreamy creaminess—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

Honestly, it feels like a warm hug in a bowl. My family couldn’t stop sneaking it off the serving dish (and I can’t really blame them). Whether it’s a lazy Sunday afternoon, a potluck, or a sweet treat for the kids after a day of swimming, this ambrosia salad has been a staple in our home for as long as I can remember. It’s dangerously easy to whip up, with just five simple ingredients that you probably already have on hand. You know what? I wish I’d discovered this recipe years ago because it brings pure, nostalgic comfort every time.

Let’s face it, this creamy classic ambrosia fruit salad is perfect for brightening up your Pinterest cookie board or your next family gathering. And trust me, after testing it multiple times in the name of research (of course), it’s become my go-to summer dessert and a guaranteed crowd-pleaser. You’re going to want to bookmark this one.

Why You’ll Love This Recipe

I’ve tried dozens of fruit salad recipes over the years, but this creamy classic ambrosia fruit salad stands out for so many reasons. Here’s why it’s a keeper:

• Quick & Easy: Comes together in under 15 minutes, perfect for those busy summer days or last-minute dessert plans.
• Simple Ingredients: No fancy grocery trips needed; just five straightforward items that are pantry staples or easy to find.
• Perfect for Summer Gatherings: Whether it’s a barbecue, potluck, or holiday brunch, this salad fits right in.
• Crowd-Pleaser: Kids, adults, grandparents—you name it, everyone asks for seconds.
• Unbelievably Delicious: The creamy, fluffy texture paired with bursts of juicy fruit is next-level comfort food.

This isn’t just another fruit salad. The secret lies in the creamy dressing that lightly sweetens without overpowering, plus the classic combination of mandarin oranges, pineapple, and coconut that brings pure nostalgia. It’s like comfort food reimagined—simple, fresh, yet full of soul-soothing satisfaction. This recipe makes you close your eyes after the first bite, savoring every spoonful. If you want something that impresses without stress, this is it.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples or easy-to-find fresh items that come together beautifully.

• Mandarin Oranges: 1 can (about 11 ounces/312 grams), drained (the sweet, tender citrus is essential for bright flavor)
• Pineapple Chunks: 1 can (about 8 ounces/227 grams), drained (I prefer tidbits for easier eating, but chunks work too)
• Miniature Marshmallows: 1 cup (about 50 grams) (adds that fun, pillowy texture and just the right amount of sweetness)
• Shredded Sweetened Coconut: 1 cup (about 30 grams) (I recommend a fine shred like Bounty brand for best texture)
• Whipped Cream: 1 cup (240 ml), chilled (freshly whipped or store-bought, just make sure it’s fluffy and light)

You can swap the canned fruit with fresh if you want a fresher bite—just peel and segment fresh mandarins and dice fresh pineapple. For a lighter twist, use whipped coconut cream instead of dairy whipped cream to keep it dairy-free. And if you’re avoiding marshmallows, chopped nuts like pecans or walnuts add a lovely crunch.

Equipment Needed

• Mixing Bowl: A large bowl to combine all ingredients comfortably. Glass or stainless steel works best for easy mixing.
• Whisk or Electric Mixer: If you’re whipping your own cream, an electric hand mixer saves time and effort. Otherwise, a balloon whisk works fine.
• Measuring Cups and Spoons: For accurate ingredient portions (precision matters for the perfect texture).
• Spatula: A rubber or silicone spatula helps fold the whipped cream gently into the fruit and marshmallows without deflating it.
• Serving Bowl or Individual Cups: For that picture-perfect presentation. Clear glass bowls show off the colors beautifully.

If you don’t have an electric mixer, no worries—whipping cream by hand takes a bit more elbow grease, but it’s totally doable. I’ve also used handheld frothers in a pinch, though they’re best for small batches.

Preparation Method

1. Drain the Fruit: Open the cans of mandarin oranges and pineapple chunks. Place them in a fine mesh strainer or colander and let them drain well for about 5 minutes to avoid watery salad. (Patience here prevents a soggy mess.)
2. Whip the Cream (If Using Fresh): Pour 1 cup (240 ml) of heavy cream into a chilled mixing bowl. Using an electric mixer or whisk, beat on medium-high speed until soft peaks form, about 3-4 minutes. (Don’t overbeat, or you’ll get butter.) If you’re using pre-whipped cream, just give it a gentle stir.
3. Combine the Ingredients: In your large mixing bowl, add the drained mandarin oranges, pineapple chunks, 1 cup (50 grams) of miniature marshmallows, and 1 cup (30 grams) shredded sweetened coconut.
4. Fold in the Whipped Cream: Gently fold in the whipped cream with a spatula, mixing just enough to combine all ingredients without deflating the fluffiness. The salad should look light and airy with all fruit pieces evenly coated.
5. Chill: Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving. This resting time lets the flavors meld together and the marshmallows soften just right.
6. Serve: Give the salad a gentle stir before serving. Spoon into individual bowls or a large serving dish. (If you like, sprinkle a little extra shredded coconut on top for garnish.)

Quick tip: If you find your salad looks a bit watery after chilling, just give it a gentle stir to redistribute the cream and fruit juices. This salad is best eaten within 24 hours for freshest flavor and texture.

Cooking Tips & Techniques

Here are some insider tips to make your creamy classic ambrosia fruit salad shine every time:

• Drain Fruit Well: This is a must. Excess liquid makes the salad runny and less creamy. Letting canned fruit drain thoroughly before mixing really pays off.
• Whip Cream Just Right: Soft peaks are your goal. Overwhipping will make the cream grainy, underwhipping makes it too loose. Keep an eye on the texture.
• Fold, Don’t Stir: When combining the whipped cream with fruit, fold gently with a spatula to keep the salad light and airy. Stirring too hard will deflate the cream and make it dense.
• Chill Time is Key: Give the salad at least an hour to chill. This step lets all the flavors marry and marshmallows soften perfectly.
• Use Fresh Coconut: If possible, fresh shredded coconut adds a wonderful tropical flavor. If using dried, pick sweetened shredded for balance.

One time, I forgot to drain the pineapple properly, and the salad came out watery and sad. Lesson learned! Now I always double-check drainage. Also, if you want to speed things up, whip the cream first so it’s ready when the fruit is draining.

Variations & Adaptations

This creamy classic ambrosia fruit salad is a blank canvas for your creativity. Here are some fun ways to mix it up:

• Dietary Twist: Swap heavy cream for coconut cream for a dairy-free, vegan-friendly version. Use dairy-free mini marshmallows to keep it allergy-friendly.
• Seasonal Fruit Swap: In summer, add fresh strawberries or blueberries for extra color and flavor. In fall, try adding chopped apples and dried cranberries.
• Nuts and Crunch: Toss in toasted pecans or walnuts for an added crunch and nutty aroma. Great for texture contrast.
• Lightened Up: Use Greek yogurt mixed with a little honey instead of whipped cream for a tangy, protein-packed option.
• Alcohol-Infused: For adults, a splash of Grand Marnier or rum adds a subtle boozy twist that pairs beautifully with the citrus.

Personally, I like to make a tropical version with fresh mango and pineapple when mango is in season. Just swap the canned fruit for fresh diced mango and pineapple, and it’s like a mini-vacation in a bowl.

Serving & Storage Suggestions

This creamy classic ambrosia fruit salad is best served chilled, straight from the fridge, so the cream stays fluffy and the fruit tastes fresh. I like to serve it in clear glass bowls or individual dessert cups, garnished with a small sprig of mint or extra shredded coconut for a pretty presentation.

It pairs beautifully with grilled chicken or barbecue for a refreshing contrast, or alongside simple vanilla ice cream for a sweet summer combo. A cold glass of iced tea or sparkling lemonade also complements this salad perfectly.

Store leftovers covered in the refrigerator for up to 24 hours. Beyond that, the marshmallows start to dissolve, and the salad becomes watery. When reheating (if you must), just serve at room temperature or give it a gentle stir to bring back some fluffiness.

Flavors tend to mellow and blend after a few hours, making it even tastier the next day—though, honestly, it rarely lasts that long in my house!

Nutritional Information & Benefits

Per serving (about 1 cup/240 ml), this creamy classic ambrosia fruit salad provides approximately:

Calories	180
Total Fat	7g
Carbohydrates	28g
Protein	1g
Fiber	2g

This recipe offers a good dose of vitamin C from the mandarin oranges and pineapple, supporting immune health and skin vitality. The shredded coconut adds healthy fats, while the whipped cream provides calcium. If you swap to Greek yogurt, you’ll boost protein content significantly.

Keep in mind that marshmallows contain gelatin and added sugar, so this may not be suitable for vegetarians or those watching sugar intake. However, it’s a delightful occasional treat that brings a little sunshine to your dessert table.

Conclusion

If you’re looking for a sweet, creamy, and effortlessly delicious way to celebrate summer, this creamy classic ambrosia fruit salad recipe is worth every spoonful. It’s simple enough for weeknight desserts, yet special enough for holiday tables and family gatherings.

Feel free to customize it depending on your mood or what’s in season—you really can’t go wrong. Personally, I love how it brings back warm, nostalgic memories while still feeling fresh and light. Give it a try, and I bet it’ll become a favorite in your recipe box too.

If you make this ambrosia salad, please drop a comment below and share how you tweaked it! And hey, if you loved the recipe, don’t forget to share it with friends who need a little sweet sunshine in their life.

Happy mixing—and here’s to many creamy, fruity summer moments ahead!

Frequently Asked Questions

What is ambrosia fruit salad?

Ambrosia fruit salad is a classic American dessert made with a combination of canned or fresh fruits, miniature marshmallows, shredded coconut, and whipped cream. It’s light, creamy, and sweet—perfect for summer.

Can I make ambrosia fruit salad ahead of time?

Yes! It’s best to prepare it a few hours in advance and refrigerate. This allows flavors to meld and marshmallows to soften. Just avoid making it more than 24 hours ahead to keep the texture fresh.

Can I use fresh fruit instead of canned?

Absolutely! Fresh mandarins, pineapple, and other seasonal fruits like berries or mango work wonderfully. Just be sure to drain canned fruit well if you use it.

Is there a dairy-free version of this recipe?

Yes, swap whipped cream for whipped coconut cream and use dairy-free marshmallows to keep it vegan and dairy-free. It tastes just as delicious!

How long does ambrosia salad last in the fridge?

For best quality, enjoy within 24 hours. After that, the marshmallows start to dissolve, and the salad can become watery.

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