Amazing 15-Minute Ambrosia Fruit Salad

When you need a dessert that tastes like sunshine but takes zero babysitting in the oven, you’ve come to the right place! We all have those family events—the summer BBQs, the big holiday potlucks—where you need something reliable, colorful, and utterly delightful. Forget fussy baking; we’re diving into the best, most straightforward **Ambrosia Fruit Salad** recipe you’ll ever need.

I swear by this version. It’s the one I bring every single time because it’s perfectly balanced between creamy, crunchy, and sweet. My aunt used to make it for every school function, and now when I whip up this specific mixture of oranges, pineapple, and fluffy marshmallows, it instantly takes me back to those crowded cafeterias. Trust me, once you try this method—especially making the whipped topping fresh—you won’t look back!

Why This Easy Ambrosia Fruit Salad Recipe Works

When I say easy, I mean it! This isn’t one of those recipes that looks simple but requires three steps of chilling and folding. This **Ambrosia Fruit Salad** comes together faster than heating up a frozen pie, and honestly, it tastes way better. It’s the kind of dish that you can put together while the main course is still on the grill!

It truly shines because of its texture balance. You get the softness of the fruit, the chew of the coconut, the crunch of the pecans, and the pillow-softness of the marshmallows. It’s a flavor explosion without ever turning on the oven!

• It’s genuinely quick assembly—prep time is under 15 minutes!
• Zero baking required, perfect for hot summer days when you don’t want the oven on.
• That classic, sweet fruit salad flavor profile everyone expects.
• The combination of ingredients creates a crowd-pleasing texture that disappears fast.

If you are looking for something similar that skips the fruit altogether but keeps that fluffy texture vibe, you absolutely must check out my Pina Colada Fluff recipe. But for a real classic, this ambrosia is the ticket!

Ingredients for the Perfect Ambrosia Fruit Salad

Getting the ingredients right is key to making sure your **Ambrosia Fruit Salad** doesn’t end up watery or sad looking. I tried using large marshmallows once, and honestly, it just wasn’t the same—miniature is the way to go, trust me on that texture!

We are focusing on combining canned fruit for guaranteed consistency, but you have to be meticulous about draining it. We don’t want soup; we want fluff!

Here is what you’ll need for this classic mix:

• One (11 ounce) can of mandarin oranges—make absolutely sure they are well drained.
• One (15 ounce) can of fruit cocktail—drain this one aggressively! We want every drop of extra syrup out.
• One cup of miniature marshmallows.
• One cup of shredded coconut. Don’t skip the coconut, it adds necessary chew!
• One cup of chopped pecans. This gives us that essential crunch factor.
• One cup of heavy whipping cream. This is for making the freshest topping possible.
• Two tablespoons of powdered sugar, just enough to sweeten the cream without making it grainy.
• One teaspoon of vanilla extract—use the good stuff if you have it!

My advice for quality—especially with something this simple—is to use good pecans. If you toast them lightly for just five minutes before chopping, the flavor just pops when you add them to the salad. It’s a small step that boosts the flavor profile immediately.

Ingredient Notes and Substitutions for Ambrosia Fruit Salad

Now, let’s talk flexibility, because I know not everyone keeps heavy cream in the fridge. If you’re in a rush or want something lighter, you can absolutely substitute the heavy whipping cream, powdered sugar, and vanilla with one full cup of thawed frozen whipped topping (like Cool Whip). It’s a fantastic shortcut, but I still prefer the flavor of homemade whipped cream for my family’s **Ambrosia Fruit Salad**.

If you happen to be planning a big event and realize you’re out of pecans? Don’t panic! Chopped walnuts work beautifully as a substitute, though the flavor profile shifts slightly. Or, if you have nut allergies at whatever party you’re bringing this to, simply omit them. It’ll be less crunchy, but the fruit and marshmallow base is still delicious.

Also, if you want that beautiful pop of color my neighbor always swears by, toss in a quarter cup of halved maraschino cherries right before chilling. They look gorgeous floating in the creamy mix. If you’re interested in whipping up something like the topping but fruit-focused, I have a dreamy strawberry whipped cream recipe you should save for later!

Step-by-Step Instructions to Make Ambrosia Fruit Salad

Okay, time to get messy! The absolute secret weapon in making sure your **Ambrosia Fruit Salad** isn’t runny is proper draining. I mean, seriously, drain it until your arm gets tired. Canned fruit holds so much syrup, and we want that syrup left behind. This technique is non-negotiable if you want that perfect, fluffy outcome.

We’re mixing everything in phases, which keeps the texture beautifully light. Don’t rush the chilling step at the end either; that’s when all the flavors—the sweet coconut, the tart oranges, and the vanilla cream—really get to know each other.

Combining the Fruit Base for Your Ambrosia Fruit Salad

Grab your biggest mixing bowl! We’re starting with all the chunky stuff. Gently add in your well-drained mandarin oranges and the fruit cocktail. I know it’s tempting to squish them around, but please, be delicate here. We don’t want to mash the fruit into oblivion.

Next, toss in your miniature marshmallows, the shredded coconut, and those beautiful chopped pecans. Use a large rubber spatula and fold everything together maybe four or five times. That’s it! We are just getting things acquainted. Over-mixing the fruit base is what leads to mushy salad, and we absolutely do not want that!

Creating the Creamy Topping for the Ambrosia Fruit Salad

Now for the fluffy cloud that holds everything together! In a separate, clean, chilled bowl, pour in your heavy whipping cream, powdered sugar, and vanilla extract. If you want a great tutorial on how to get cream to whip perfectly every time—especially if you’re learning how to whip cream at home—I’ve got some great tips saved for you.

You need to beat this mixture until soft peaks form. That means when you lift the beaters out, the cream should stand up on its own, but the tip of the peak should gently flop over, like a soft wave. If you keep going past this point, you’ll end up with butter, which is delicious on crackers but not great here!

Once you hit those soft peaks, immediately stop the mixer. Now you gently fold this cream into your fruit and marshmallow mixture. Folding means scooping from the bottom and turning the mixture over gently. Again, don’t beat it! We are just incorporating the cream, trying to keep all those lovely air bubbles intact. Everything into the fridge for at least an hour before serving!

Tips for the Best Ever Ambrosia Fruit Salad

You’ve mixed it, you’ve chilled it, but if you want your **Ambrosia Fruit Salad** to truly wow everyone, don’t skip these finalizing touches. These are the little tricks my extended family always argues over, but they really do make a difference in the final texture and taste.

The biggest game-changer, hands down, is draining the canned fruit ahead of time. I mean it! If you can, dump the oranges and cocktail into a fine-mesh sieve the night before, cover it, and stick it in the fridge. That extra time pulls out hidden moisture, which means your whipped topping stays lofty and doesn’t deflate into liquid the minute you serve it.

Also, use high-quality vanilla extract! It sounds silly, but the tiny bit of vanilla in the cream really elevates the whole thing past “kid’s party dish” status into something genuinely nostalgic and sweet. And remember that gentle folding technique we talked about? Treat that whipped cream like spun sugar—if you mix too vigorously, it collapses, and your beautiful salad turns soupy. Be nice to it!

If you’re looking for a beautiful, layered, no-bake dessert that uses festive colors, you might also want to save my recipe for Cherries in the Snow—it has that same delightful, creamy, chilled texture.

Serving Suggestions for Ambrosia Fruit Salad

This creamy, dreamy salad is just so versatile! Honestly, it tastes like vacation in a bowl, so I try to make it whenever we have a good reason to celebrate. It is absolutely mandatory for Fourth of July cookouts when everything else is heavy and grilled.

It pairs perfectly with salty, smoky barbecue because it’s naturally light and sweet. Think about serving it alongside pulled pork or smoky brisket—that cool snap cuts right through the richness of the meat beautifully. It’s also a standard at every single potluck my church has, always sitting near the brownies.

Because it’s no-bake and served chilled, it’s a fantastic light finish to a heavy meal. If you’re looking for another impressive, but still totally easy, holiday option, you have to try my Jello Divinity recipe. It’s just as festive and requires no real baking skills either!

Storage and Make-Ahead Options for Ambrosia Fruit Salad

So, how do we keep this beautiful **Ambrosia Fruit Salad** fluffy until serving time? That’s the million-dollar question, especially since we used real whipped cream for the best flavor. My absolute top piece of advice is this: plan to make it the same day you serve it.

If you absolutely must make it ahead, cover the bowl tightly with plastic wrap and pop it in the fridge, but give it a maximum of four hours. If it sits overnight, the moisture from the fruit starts to seep out and deflate that gorgeous whipped topping. Forget about freezing it, too; frozen and then thawed whipped cream just turns weepy and sad.

If you’re looking for another fantastic make-ahead dessert that handles storage better, my No-Bake Oreo Dessert is wonderfully sturdy in the fridge for days!

Frequently Asked Questions About Ambrosia Fruit Salad

Can I use fresh fruit instead of canned fruit in my Ambrosia Fruit Salad?

Oh, you totally can, but I have to give you a little warning! When you use fresh fruit—like chopping up fresh pineapple or peeling and segmenting fresh oranges—they hold so much more water than the canned stuff we drained for this recipe. If you use fresh, you absolutely must chop it way ahead of time and let it sit in a sieve for at least three hours, maybe even longer, to drain off the excess juice.

In my experience, draining canned fruit is almost always easier and gives you that reliably thick, creamy texture that makes this **Ambrosia Fruit Salad** so famous. Fresh fruit can sometimes make the salad too liquidy once it mixes with the whipped topping.

How long does this fruit salad need to chill?

The minimum chilling time is one hour, no exceptions! Seriously, don’t even think about scooping this out right after you fold the cream in. That one hour lets the dressing thicken up beautifully around the marshmallows and allows the coconut and pecans to slightly soften in the creamy base.

If you want the absolute best flavor payoff, chilling for two hours is even better. That’s when the vanilla and the sweetness really marry everything together. Anything less than an hour, and the texture just feels a little… disjointed.

What is the best way to keep the Ambrosia Fruit Salad fluffy?

Fluffiness is all about gentle air handling! The best way to keep this **Ambrosia Fruit Salad** fluffy is to gently fold in that homemade whipped topping—don’t stir it like you’re drowning noodles! You need to lift the mixture from the bottom and turn it over carefully so you don’t knock the air out of the cream.

Also, and this is crucial, *do not freeze it*. Whipped cream does not like the freezer; it turns icy and separates into a watery mess when thawed, which completely ruins that signature fluffy cloud effect we worked so hard to create. If you substitute with thawed frozen whipped topping, you have even less time before it starts to deflate! If you’re ever looking for a dip that really lets the marshmallows shine, you have to check out my recipe linked here: extra marshmallows stretchy pants smores dip.

Nutritional Estimates for Ambrosia Fruit Salad

I know sometimes we want to know what we’re diving into, especially with a classic like this that features cream and marshmallows! So, here are the estimated nutritional facts for one serving cup of this salad, based on the ingredients listed. I always tell people to take these numbers with a grain of salt, though—they are just an educated guess based on general manufacturer data.

Remember, this is a lovely, rich holiday or potluck dessert, so it has a bit more sweetness and fat than your weekday snack, but wow, is it worth every little bit!

• Serving Size: 1 cup
• Calories: 350
• Fat: 18g
• Saturated Fat: 7g
• Trans Fat: 0g
• Cholesterol: 30mg
• Sodium: 45mg
• Carbohydrates: 48g
• Fiber: 2g
• Protein: 4g
• Sugar: 35g

Since we use heavy whipping cream instead of a stabilized topping, the fat content is slightly higher, but that’s what gives you that incredible homemade flavor. If you swap it out for thawed whipped topping, those numbers will shift a bit, usually lowering the overall fat and cholesterol count. Enjoy it responsibly!

Share Your Simple Ambrosia Fruit Salad Experience

Seriously, I want to know what you think! This recipe is one of my deepest, sweetest family staples, and now that you’ve tried it, I’m dying to hear how it turned out for you. Did the pecans stand out? Did you follow my advice and drain the fruit overnight?

Don’t be shy! Head down to the comments and let me know! Tell me what rating you’d give this classic **Ambrosia Fruit Salad**—I always hope for five stars, but I promise I don’t bite if you think it needed just a *tad* less coconut!

I love hearing about your tweaks, too. Did you decide to add those maraschino cherries for extra color? Or maybe you tried a fun substitution for the nuts? Every time someone adapts a family recipe, it gets a little bit of new life breathed into it, and that’s just the best feeling.

If you’re already planning your next easy, no-bake adventure after mastering this one, you should definitely take a look at my recipe for the Easy Creamsicle Salad. It’s got that same fun, retro vibe! Can’t wait to read your thoughts!

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