Marshmallow Ambrosia Fruit Salad
A creamy, cloud-like mixture of juicy fruits, miniature marshmallows, and a whisper of coconut that brings a nostalgic touch to any gathering.
Ingredients
Fruits
- 2 cups mandarin oranges, drained Canned or fresh segmented oranges both work.
- 2 cups pineapple chunks, drained Use fresh for more brightness.
- 1 cup seedless grapes, halved Red or green for color contrast.
- 1 cup chopped apples Tossed in a squeeze of lemon to prevent browning.
Main Ingredients
- 3 cups mini marshmallows Swap for regular marshmallows cut into small pieces if needed.
- 1 cup shredded sweetened coconut Use unsweetened coconut for a lighter option.
- 1 cup miniature marshmallow-studded marshmallow creme or 1 cup whipped cream For creaminess; Greek yogurt is a healthier swap.
- 1/2 cup sour cream or plain yogurt Omit for all-white creaminess.
- 1/4 cup chopped pecans or walnuts (optional) For a nutty crunch; leave out for nut-free gatherings.
- 1 tablespoon vanilla extract Brings everything together.
Optional Garnishes
- to taste maraschino cherries For garnish.
- to taste honey For extra sweetness.
Instructions
Preparation
- In a large mixing bowl, combine the whipped cream (or marshmallow creme) and sour cream or yogurt. Stir in the vanilla extract until smooth and silky.
- Gently fold in the drained mandarin oranges and pineapple chunks.
- Add the halved grapes and chopped apples, folding carefully.
- Stir in the mini marshmallows and shredded coconut, reserving a small handful of each for topping.
- If using nuts, fold them in gently now. Taste and adjust sweetness with honey if desired.
- Chill the salad for at least 30 minutes to let the flavors meld.
- Serve cold, garnished with reserved coconut and maraschino cherries.
Notes
For a healthier alternative, swap whipped cream and sour cream for Greek yogurt and honey. To keep the salad nut-free, omit the nuts and add extra fruit or granola.