Description
This Easter Ambrosia Salad is a classic Southern-style fruit salad featuring juicy pineapple, sweet mandarin oranges, mini marshmallows, and shredded coconut folded into a luscious sour cream dressing. Perfect for Easter brunch, potlucks, and spring gatherings, this no-bake recipe is easy to make ahead and loved by all ages. Customize it with grapes, strawberries, or crunchy pecans for your own family twist on this timeless favorite.
Ingredients
Fruit & Mix-Ins
- 2 cups pineapple chunks (fresh or canned, drained) – Make sure to drain well to avoid a watery salad
- 2 cups mandarin orange segments (canned, drained) – The sweet citrus is essential to classic ambrosia
- 2 cups seedless grapes, halved (optional) – Adds a nice pop and fresh crunch
- 1 cup fresh strawberries, quartered (optional) – Perfect for spring color
- 1 cup mini marshmallows – They soften beautifully as the salad chills
- ½–1 cup sweetened shredded coconut – Go with the full cup if you love that tropical touch
- ½–1 cup chopped pecans or walnuts (optional) – Adds a lovely buttery crunch
Creamy Dressing
- 1½–2 cups sour cream or Greek yogurt – Greek yogurt makes it a bit lighter and tangier
- ½ cup mini marshmallows (extra, if you like sweeter) – Yes, marshmallows in the dressing too!
- 1–2 tablespoons honey or sugar (optional, to taste) – Taste as you go and adjust sweetness
- 1 teaspoon vanilla extract (optional) – A hint of vanilla makes everything taste homemade
Optional Add-Ons
- ½ cup crushed pineapple tidbits for extra juice
- ½ cup diced apple for more texture
- Maraschino cherries for garnish – Because they make everything look festive
Instructions
Start by draining your canned pineapple and mandarin oranges really well—press gently with a spoon or paper towels to remove excess moisture.
If you’re using fresh grapes, wash them, pat dry, and slice them in half. Quarter your strawberries if you’re adding them.
In your large mixing bowl, combine the sour cream (or Greek yogurt) with honey or sugar if you’re using it, and the vanilla extract. Whisk or stir until it’s completely smooth and creamy.
Add your drained pineapple chunks, mandarin orange segments, grapes, strawberries, mini marshmallows, shredded coconut, and chopped nuts to the bowl with the creamy dressing.
Using a wooden spoon or silicone spatula, fold the fruit and mix-ins into the dressing with a gentle hand. You want to coat everything evenly without crushing the fruit or breaking up the orange segments.
Cover your bowl tightly with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 1 hour before serving, but honestly, it’s even better after 2–3 hours or overnight.
The marshmallows will soften slightly, the coconut will absorb some of the creaminess, and all the flavors will come together beautifully.
Notes
- Don’t overmix – Fold gently or your fruit will break down and make the salad mushy.
- Make it sweeter naturally – Instead of adding sugar, use the juice from the canned fruit (just a tablespoon or two).
- Add citrus zest – A little orange or lemon zest in the dressing brightens everything up beautifully.
- Serve it in individual cups – For Easter brunch, scoop into clear cups or parfait glasses for a pretty presentation.
- Prep Time: 15 minutes
- Cook Time: Chill Time: 1 hour
- Category: Side Dish
- Method: Mix and Chill
- Cuisine: Southern