Marshmallow Ambrosia Fruit Salad
A nostalgic and refreshing salad that combines marshmallows with bright fruits, creating a light and fluffy dessert perfect for any occasion.
Ingredients
Fruits
- 2 cups mini marshmallows for that pillowy, sweet bite that defines ambrosia.
- 2 cups canned mandarin oranges, drained bright, tangy, and easy to toss in.
- 1 cup pineapple chunks (fresh or canned, drained) adds tropical sweetness and texture.
- 2 cups seedless grapes, halved provide bursts of juicy freshness.
- 1 cup mini marshmallows yes, double the joy if you like it extra fluffy.
Creamy Dressing
- 1 cup sour cream or Greek yogurt creates a creamy, slightly tangy dressing (Greek yogurt for a healthier option).
- 1/2 cup sweetened condensed milk or honey sweetens and binds everything together (use honey for a less processed swap).
- 1 teaspoon vanilla extract rounds the flavor with warm, homey notes.
Optional Add-ins
- 1 cup shredded coconut, lightly toasted for a nutty aroma and chew.
- 1/2 cup chopped pecans or walnuts for crunch and a toasty contrast.
Instructions
Preparation
- Drain your canned fruit well and pat fresh fruit dry. Halve the grapes and chop larger pieces so every bite is balanced.
- In a medium bowl, whisk together sour cream (or Greek yogurt), sweetened condensed milk (or honey), and vanilla until smooth and creamy. Taste and adjust sweetness.
Combining
- In a large bowl, fold together the fruit, marshmallows, and toasted coconut.
- Pour the dressing over and mix gently so marshmallows don’t clump.
Finishing Touches
- Fold in nuts if using, then cover the bowl and chill for at least 30 minutes (or overnight) to let flavors marry.
Serving
- Scoop into chilled bowls and garnish with a sprinkle of toasted coconut or a few extra fruit segments for a happy, festive touch.
Notes
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Store additional marshmallows separately to maintain texture.