Now this is the salad that dreams are made of. This heavenly, colorful fruit salad loaded with fruits, nuts, coconut, and fruit-flavored marshmallows is sweet yet tangy and creamy yet crunchy for a uniquely delicious dessert. A light and airy sweet treat, this old school throwback Southern recipe is typically served on holidays, but is also perfect for potlucks and parties or to complement a hot summer cookout. Though seemingly strange to those who’ve never tried it, this naturally gluten-free recipe is super simple, can be whipped up in no time, and is sure to be a crowd-pleaser.
Ingredients
Ambrosia Fruit Salad
1 20oz can pineapple tidbits, well drained
1 15oz can mandarin oranges, well drained
1 (8oz) container whipped topping, thawed (like Cool Whip)
½ cup sour cream
½ cup maraschino cherries, stems removed and halved
1 cup green grapes, halved
1 cup pecans or walnuts, toasted and chopped
2 cups mini fruit-flavored marshmallows
1 cup sweetened shredded coconut
Directions
Ambrosia Fruit Salad
Set a large strainer or colander in the sink. Add the pineapple tidbits and mandarin oranges and allow to drain completely, shaking a few times to get any excess liquid off.
In a medium bowl, add the whipped topping and sour cream, and stir together until combined.
In a large bowl, combine the drained fruit with the cherries, grapes, nuts, marshmallows, and coconut.
Gently fold the whipped topping mixture into the fruit and nut mixture until evenly incorporated. Cover with plastic wrap and chill the salad for at least two hours or until ready to serve. Garnish with additional coconut and/or nuts, if desired, and enjoy.