Ambrosia (Fruit Salad)

Donna Graffagnino


My family calls it Fruit Salad and this recipe, from my mom, is the best I've ever tasted. I've added a couple of ingredients to her original version which makes it more colorful, and now my mom uses them, too.
Make a healthier version of this by using low-fat/fat free sour cream or cottage cheese blended smooth - tastes just like sour cream!

pinch tips: How to Melt Chocolate





30 Min


No-Cook or Other


1 c
red and/or green grapes, halved
1 c
broken pecans or walnuts
1 small
can crushed or tidbit pineapple, drained well
1/2 c
maraschino cherries, halved
1/2 c
flaked coconut
1 large
apple, peeled cored and diced
16 oz container sour cream
1 can(s)
11 or 15 oz mandarin orange segments, drained
1 c
miniature marshmallows

Directions Step-By-Step

Make sure that crushed or tidbit pineapple and mandarin oranges are well drained.
Prepare the apple last so that it doesn't begin to oxidize, or mix it into the sour cream right away.
Add all of the ingredients to a bowl, EXCEPT for the mandarin oranges and marshmallows; mix well.
Gently stir in the marshmallows and mandarin oranges being careful not to break the oranges apart.
Cover bowl and refrigerate for at least 4 hours or overnight. Serve and wait for the compliments.
*Note: My mom's recipe called for pecans, I prefer walnuts. Use what suits your taste the best. Too much coconut will give the dish a chalky feel, but will still taste great, just be sure to use very fresh coconut.
I added the grapes and cherries to my version, and you can add raisins, bananas, strawberries, blueberries, etc. Even if you omit the coconut or nuts it's still wonderful.