Go Back

Marshmallow Ambrosia Fruit Salad

A nostalgic salad combining fluffy marshmallows, whipped cream, and a vibrant mix of fruits that brings warmth to any gathering.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Dessert, Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 cups mini marshmallows choose classic or colored
  • 2 cups whipped cream or whipped topping for a cloud-like base
  • 1 cup sour cream or Greek yogurt for tang
  • 2 cups seedless grapes, halved mix of red and green for color
  • 2 cups pineapple chunks, drained use canned or fresh
  • 2 pieces apples, peeled and diced toss in lemon juice to prevent browning
  • 1 cup mandarin oranges, drained use canned segments for convenience
  • 1 cup shredded sweetened coconut (optional) for texture
  • 1/2 cup chopped pecans or walnuts (optional) omit for nut-free version
  • 1 teaspoon vanilla extract to enhance creaminess
  • Fresh mint for garnish (optional) for bright contrast

Method
 

Preparation
  1. In a large mixing bowl, fold together the whipped cream and sour cream (or Greek yogurt) until smooth and slightly billowy.
  2. Add the vanilla and stir gently until the mixture smells sweet and inviting.
  3. Gently fold in the mini marshmallows to retain their fluffiness.
  4. Add pineapple chunks, mandarin oranges, grapes, diced apples, and shredded coconut if using, folding slowly to keep fruit intact.
  5. If using nuts, fold them in last. Adjust sweetness if desired with honey or mandarin syrup.
  6. Cover and chill for at least one hour to allow flavors to meld.
  7. Before serving, give a gentle stir, garnish with mint, and serve cold.

Notes

Make ahead up to 24 hours—store covered in the refrigerator. For best texture, add nuts just before serving.