Description
Ambrosia Fruit Salad is a classic and refreshing dessert made by combining whipped cream, Greek yogurt, and an assortment of canned fruits, shredded coconut, and mini marshmallows. This creamy, sweet salad is perfect for gatherings, potlucks, or a light, fruity treat.
Ingredients
Scale
Cream Mixture
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 cup plain Greek yogurt (or vanilla)
Fruit and Mix-Ins
- 1 cup shredded sweetened coconut
- 11 ounce can mandarin oranges, drained
- 8 ounce can pineapple tidbits, drained
- 1 cup maraschino cherries, drained
- 1 1/2 cups mini fruit-flavored marshmallows
- Optional add-ins: chopped pecans, sliced bananas, chopped apples
Instructions
- Whip the Cream: Add the heavy whipping cream to a large bowl or stand mixer. Beat on medium-high speed with electric beaters for 1-2 minutes until it starts to thicken. Gradually add the powdered sugar and continue beating until stiff peaks form. Then, gently fold in the Greek yogurt until evenly combined.
- Prepare the Fruits: Thoroughly drain the canned mandarin oranges, pineapple tidbits, and maraschino cherries to remove excess juice. In a large serving bowl, combine the drained fruits, shredded coconut, mini marshmallows, and any optional add-ins like chopped pecans, sliced bananas, or chopped apples.
- Combine and Chill: Fold the whipped cream and yogurt mixture into the bowl with fruits and mix gently to combine, avoiding deflating the whipped cream. Cover the salad and chill it in the refrigerator for at least 30 minutes before serving to allow flavors to meld and the salad to firm up slightly.
Notes
- Make sure to drain canned fruits thoroughly to avoid a watery salad.
- You can substitute vanilla yogurt for plain Greek yogurt for added sweetness and flavor.
- Chilling the salad enhances the taste and texture, but it can be served immediately if needed.
- Add chopped nuts like pecans for a crunchy texture contrast.
- This salad is best consumed within 2 days when properly refrigerated.
