Ambrosia Salad Fruity Marshmallow is a nostalgic, fluffy fruit salad that balances sweet marshmallows, juicy fruit, and creamy dressing for a crowd-pleasing side or dessert. I first made a version for a family picnic and kept adjusting drainage and texture until it held up well without becoming a soggy mess. If you like quick, bright salads, you might also enjoy this 20-minute rainbow quinoa salad: 20-minute rainbow quinoa salad.
Why Make This Recipe
- It’s fast to assemble—no cooking required—and great for last-minute gatherings.
- The sweet-tart fruit with marshmallows and creamy binder appeals to kids and adults alike.
- You can scale it easily for potlucks or halve it for a small family.
- It’s flexible: swap fruits, nuts, or dairy to suit dietary needs.
- Personal insight: I love this recipe because a simple tweak in fruit drainage transformed it from watery to perfectly textured—small technique changes really matter. Find another holiday-ready fruit idea here: apple cranberry pecan salad.
Recipe Overview
- Prep time: 15 minutes (plus chilling)
- Cook time: 0 minutes
- Total time: 1 hour (including chilling)
- Servings: 8 (about 1/2 cup per serving)
- Difficulty: Easy
- Method: No-cook assembly; gently fold fruits and marshmallows into a creamy binder and chill to meld flavors.
My Experience Making This Recipe
I tested this ambrosia several times to get texture right—especially controlling excess liquid from canned fruit. Draining fruit well and folding instead of stirring were the two changes that made the salad hold its shape and stay pretty for hours.
How to Make Ambrosia Salad Fruity Marshmallow
This is a no-cook recipe using a folding technique to keep fruit intact and marshmallows from breaking down. Drain canned fruit, combine sour cream (or Greek yogurt) with whipped topping, then gently fold in fruits, coconut, nuts, and mini marshmallows. Expect to chill for 1–2 hours so flavors relax and marshmallows soften slightly; a final stir just before serving refreshes the texture. For inspiration pairing fresh fruit use ideas from this arugula and nectarine combination: arugula nectarine salad.
Basic Ingredients (tested proportions)
- 8 oz (1 cup) thawed whipped topping (or 1 cup heavy cream whipped)
- 1 cup sour cream or Greek yogurt (8 oz)
- 3 cups mini marshmallows
- 1 cup drained canned pineapple tidbits
- 1 can (11 oz) drained mandarin orange segments (about 1 cup)
- 1 cup grapes, halved (seedless)
- 1 cup sweetened shredded coconut (optional)
- 1/2 cup chopped pecans or walnuts (optional)
- 1 tsp vanilla extract
- Zest of 1/2 lemon (optional, for brightness)
Quick Steps
- Drain pineapple and mandarins well in a fine mesh sieve for 2–3 minutes.
- Whisk sour cream and vanilla, fold in whipped topping until smooth.
- Gently fold in fruits, marshmallows, coconut, and nuts with a rubber spatula.
- Chill 1–2 hours in an airtight container; stir lightly before serving.
Recommended equipment: large mixing bowl, rubber spatula, fine-mesh sieve, measuring cups, and a chilled bowl if whipping cream.
Expert Tips for Success
- Drain fruit thoroughly: place drained cans in a sieve and press lightly with a spoon for 1–2 minutes to remove excess syrup. This prevents a watery salad. For other salad ideas that value proper prep, see this arugula skirt steak salad: arugula skirt steak salad.
- Fold, don’t stir: use a wide spatula and fold from the bottom to the top to keep fruit intact and marshmallows whole. Over-mixing crushes grapes and releases liquid.
- Chill time matters: refrigerate for at least 1 hour so flavors meld and marshmallows soften just enough without dissolving.
- Texture boost: toast coconut (350°F/175°C for 5–7 minutes) and nuts to add crunch and deeper flavor.
- Stabilize if needed: if you need firmer salad for long transport, fold in 4 oz softened cream cheese or use full-fat yogurt for more body.
How to Serve Ambrosia Salad Fruity Marshmallow
- Serve chilled in a decorative bowl and garnish with toasted coconut and a sprig of fresh mint.
- Portion into individual cups or mason jars for potlucks and picnics—keeps presentation tidy.
- Pair with savory mains like grilled chicken or a tangy slaw for balance; this Asian peanut slaw makes a nice contrast: asian peanut slaw summer salad.
- For holiday tables, spoon into hollowed-out pineapple halves for a festive display.
Storage and Reheating Guide
- Refrigerator: Store in an airtight container for 3–4 days. Best texture is within the first 24–48 hours.
- Freezing: Not recommended—marshmallows and whipped topping change texture when frozen. Instead, freeze individual fruit components (pineapple chunks) if you want to prep early.
- Reheating: This is served cold; do not heat. If the salad becomes watery, drain some liquid with a spoon and fold in a handful of fresh mini marshmallows just before serving.
Recipe Variations
- Dairy-free: Use full-fat coconut yogurt or cashew-based yogurt and a dairy-free whipped topping to keep creaminess.
- Nut-free: Omit pecans and use toasted pumpkin seeds for crunch if needed.
- Tropical: Add diced mango and banana (add banana right before serving to avoid browning).
- Lighter: Replace sour cream with plain nonfat Greek yogurt and reduce marshmallows to 2 cups for fewer calories while keeping creaminess.
Nutritional Highlights
- Fruit provides vitamin C and quick energy from natural sugars; canned fruit adds sugars from syrup—choose fruit packed in juice for less added sugar.
- Contains dairy (sour cream/whipped topping) and optional tree nuts (pecans) and coconut—note allergies accordingly.
- Portion guidance: aim for 1/2 cup servings to control added sugar and calories from marshmallows and whipped topping.
Troubleshooting Common Issues
- Too watery: Drain canned fruit longer, blot grapes with paper towel, or fold in slightly more whipped topping to thicken. A spoonful of softened cream cheese can also stabilize.
- Marshmallows dissolved or very soggy: Chill less time next time and add 1 cup fresh mini marshmallows right before serving to restore texture.
- Fruit browning (apples/bananas): Toss diced apples in 1 tsp lemon juice per cup to slow oxidation and add citrus brightness.
Frequently Asked Questions
Q1: Can I make ambrosia ahead of time for a party?
A1: Yes—make it up to 24 hours ahead for best texture; beyond that, the marshmallows and fruit will begin to release liquid. If you need longer lead time, prep components separately (drain fruit, toast nuts) and assemble the salad the morning of the event.
Q2: Can I use fresh instead of canned fruit?
A2: Absolutely. Fresh pineapple, mandarin segments, and grapes work well. Remember to pat dry fresh fruit to remove excess moisture and prevent a watery salad.
Q3: Is there a vegetarian or vegan version?
A3: For vegetarian, check marshmallows for gelatin (some marshmallows are gelatin-free). For vegan, use vegan marshmallows, coconut yogurt, and a plant-based whipped topping. Toasted coconut and seeds maintain texture.
Q4: How do I prevent separation or weeping?
A4: Gentle folding and well-drained fruit are key. Also avoid over-whipping dairy components—fold them gently and chill to set. If separation occurs, gently stir before serving and drain any excess liquid.
Conclusion
If you want a classic, crowd-pleasing take on marshmallow fruit salad, check this tested version for extra tips and variations: Marshmallow Fruit Salad (Ambrosia Salad) – Tastes of Homemade.
Print
Ambrosia Salad Fruity Marshmallow
- Total Time: 60 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A nostalgic, fluffy fruit salad that balances sweet marshmallows, juicy fruit, and creamy dressing for a crowd-pleasing side or dessert.
Ingredients
- 1 cup thawed whipped topping (or 1 cup heavy cream whipped)
- 1 cup sour cream or Greek yogurt
- 3 cups mini marshmallows
- 1 cup drained canned pineapple tidbits
- 1 can (11 oz) drained mandarin orange segments (about 1 cup)
- 1 cup grapes, halved (seedless)
- 1 cup sweetened shredded coconut (optional)
- 1/2 cup chopped pecans or walnuts (optional)
- 1 tsp vanilla extract
- Zest of 1/2 lemon (optional, for brightness)
Instructions
- Drain pineapple and mandarins well in a fine mesh sieve for 2–3 minutes.
- Whisk sour cream and vanilla, fold in whipped topping until smooth.
- Gently fold in fruits, marshmallows, coconut, and nuts with a rubber spatula.
- Chill 1–2 hours in an airtight container; stir lightly before serving.
Notes
For a dairy-free version, use full-fat coconut yogurt or cashew-based yogurt with dairy-free whipped topping. Drain canned fruit longer to avoid a watery salad.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-cook assembly
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 300
- Sugar: 25g
- Sodium: 60mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 15mg