Marshmallow Ambrosia Fruit Salad
This nostalgic fruit salad combines mini marshmallows, creamy dressing, and a colorful mix of fresh fruits for a delightful and versatile dish that can be served as a dessert or a side.
Ingredients
For the Salad
- 2 cups mini marshmallows The tiny ones fold in beautifully and give little pockets of sweetness.
- 2 cups pineapple chunks, drained Canned or fresh both work; fresh gives a brighter bite.
- 2 cups mandarin orange segments, drained Canned segments are classic and convenient.
- 1 cup seedless grapes, halved Red or green; they add juicy snaps of texture.
- 1 cup diced apple (optional) Tossed in a squeeze of lemon to prevent browning.
- 1 cup shredded coconut, sweetened or unsweetened Adds tropical aroma and chew.
For the Dressing
- 1 cup sour cream or plain Greek yogurt For a tangy, creamy base.
- 1/2 cup mayonnaise Helps bind everything and adds silkiness (use light mayo to reduce calories).
- 2 tablespoons honey or maple syrup Natural sweetener; reduce if using sweetened fruit.
- 1 teaspoon vanilla extract Rounds the flavors.
Instructions
Preparation
- In a large bowl, whisk together sour cream (or Greek yogurt), mayonnaise, honey, and vanilla until smooth and creamy.
- Gently fold in the mini marshmallows until coated.
- Add pineapple chunks, mandarin segments, halved grapes, diced apple, and shredded coconut to the bowl.
- Fold the fruit gently into the dressing to keep fruit shapes intact.
- Cover and chill for at least one hour.
- Just before serving, stir gently and, if desired, sprinkle toasted nuts or extra coconut on top.
Notes
Refrigerate leftovers in an airtight container for up to 3 days. For firmer texture for serving later, keep marshmallows separate and fold them in just before serving. Do not freeze.