Ambrosia Salad is a classic creamy fruit salad that is easy to whip up and is as much a dessert as a salad. Try my Cookie Salad for another no-bake, quick dessert salad to enjoy.

Cup of Ambrosia Salad

Ambrosia Salad

Is it a dessert? Is it a salad? Let’s just call this a dessert salad and cover both bases. Ambrosia (meaning food of the Greek and Roman Gods or something pleasing to taste or smell) salads started with three ingredients–sliced oranges, grated coconut, and sugar. Today, the idea of a traditional ambrosia salad can vary quite a bit. This recipe is sweet enough with all the fruit and is a light, fluffy, and refreshing treat.

Salad Ingredients

As mentioned, there are a lot of ways to make this salad the way you like it. The ingredients in this recipe are what I like, but add or replace any of them with your preferences.

Fruit: Be sure to drain the fruit before adding it to the salad. You could also add more fruit, like grapes, bananas, and strawberries. 

Coconut: Although it is a common ingredient in Ambrosia salad, you could leave out the coconut. However, it does give the salad a crunchy texture.

Whipped Topping: Use storebought cool whip for this recipe, or make your own homemade whipped topping!

Raw Ingredient for Ambrosia Salad

How to Store Ambrosia Salad

This salad should be stored in an airtight container in the refrigerator. If stored properly, ambrosia salad will keep for 2-3 days.

Bowl of Ambrosia Salad

More No Bake Treats

4.75 from 4 votes

Ambrosia Salad

Prep Time 10 mins
Chilling Time 4 hrs
Total Time 4 hrs 10 mins
Ambrosia Salad is a classic creamy fruit salad that is easy to whip up and is as much a dessert as a salad.

Ingredients

  • 1 can (15 ounces) mandarin oranges, drained
  • 1 can (20 ounces) crushed pineapple, drained
  • 1 jar (16 ounces) maraschino cherries, drained
  • 1 cup miniature marshmallows
  • 1 cup shredded coconut, sweetened
  • ½ cup sour cream
  • 8 ounces whipped topping, such as cool whip

Instructions

  • In a large bowl, combine all the ingredients. Toss to mix.
  • Cover and refrigerate at least 4 hours, up to overnight, before serving.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. I was raised on this stuff! Anytime there was a big dinner for my family, my grandma would make it. And now I’m craving it. Dang.

  2. Verline Love your recipe are use them a lot I’m learning so much with your cooking which can I keep receive emails so easy to follow thank you♥️

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