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A close-up of a colorful Ambrosia Salad in a white bowl, featuring mandarin oranges, kiwi, cherries, and shredded coconut.

Classic Ambrosia Fruit Salad

This delightful Ambrosia Fruit Salad is a creamy, sweet, and tangy blend of fresh and canned fruits, fluffy marshmallows, and crunchy pecans, all coated in a rich sour cream dressing. Perfect for holidays or a refreshing treat.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Dessert, Side Dish
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Dressing
  • 1 cup sour cream full-fat
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract optional, for extra flavor
For the Fruit Salad
  • 2 cans mandarin oranges 15-ounce each, drained very well
  • 1 can pineapple chunks 20-ounce, drained very well
  • 2 cups red grapes halved
  • 2 cups mini marshmallows
  • 1 1/2 cups shredded coconut sweetened
  • 1 cup pecan halves lightly toasted and chopped
  • 1 cup maraschino cherries stems removed and halved

Equipment

  • Large Mixing Bowl
  • Medium Mixing Bowl
  • Rubber Spatula
  • Whisk
  • Serving Bowl

Method
 

Prepare the Dressing
  1. In a medium mixing bowl, whisk together the full-fat sour cream, granulated sugar, vanilla extract, and optional almond extract until smooth and well combined. Set aside.
Assemble the Salad
  1. In a large mixing bowl, gently combine the well-drained mandarin oranges, well-drained pineapple chunks, halved red grapes, mini marshmallows, shredded sweetened coconut, and chopped toasted pecans.
  2. Carefully fold in the halved maraschino cherries. Be gentle to avoid excessive coloring of the salad.
  3. Pour the prepared sour cream dressing over the fruit mixture. Using a rubber spatula, gently fold the dressing into the fruit until all ingredients are evenly coated.
Chill and Serve
  1. Cover the bowl with plastic wrap and refrigerate for at least 1-2 hours before serving. This allows the flavors to meld and the salad to chill thoroughly.
  2. Stir gently before serving. Serve chilled as a side dish or dessert.

Notes

For best results, ensure all canned fruits are very well drained to prevent a watery salad. You can lightly toast the pecans in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant, then let them cool before chopping. This enhances their flavor. Store any leftovers in an airtight container in the refrigerator for up to 3 days. The salad is best enjoyed within 24 hours as marshmallows tend to soften and fruits release more liquid over time.