Ambrosia Fruit Salad

nibbleboard.com/recipes/ambrosia-fruit-salad

Ingredients

Instructions

1. Add heavy whipping cream to a large bowl or stand mixer. Beat with electric beaters on high speed for 1-2 minutes until soft peaks begin to form.
2. Slowly add powdered sugar while continuing to beat until stiff peaks form, about 1 more minute. Gently fold in Greek yogurt until just combined.
3. Drain canned mandarin oranges and pineapple tidbits very well in a colander, pressing gently to remove excess liquid.
4. Add drained fruits, halved maraschino cherries, mini marshmallows, and shredded coconut to a large serving bowl. Toss gently to combine.
5. Fold the whipped cream mixture into the fruit mixture using a large spatula, turning from the bottom up until everything is evenly coated.
6. Cover and refrigerate for at least 30 minutes before serving to let the flavors meld.

Nutrition per Serving

Chef Tips

• Drain your canned fruit thoroughly — excess liquid is the number one reason ambrosia turns watery. Pat the fruit dry with paper towels for the fluffiest result.
• For an even easier version, substitute an 8 oz container of thawed Cool Whip for the whipped cream and powdered sugar. Skip the beating step entirely.
• Swap the Greek yogurt for sour cream if you prefer a tangier, richer base — both work beautifully.
• Toast the coconut in a dry skillet over medium heat for 2-3 minutes for a nutty, caramelized depth that takes this salad to the next level.
• Make it up to 24 hours ahead — the marshmallows soften overnight and melt slightly into the cream, which many people actually prefer.

Storage

Store in an airtight container in the refrigerator for up to 3 days. The texture will soften over time as the marshmallows dissolve into the cream.