Fruit Salad - Ambrosia Style

Lynn Dine


My Mother made this salad for every Thanksgiving and Christmas Dinners. I remember looking forward to this the most, as a kid, as I loved the marshmallows and the fruit. My Mom made a big bowl of this and added shredded coconut to half of it and left the other without for those of us non-coconut lovers. This is so quick and easy yet so tasty and refreshing, especially with a big heavy holiday meal. I also found out that this is a common Hawaiian Luau side dish. Time does not include chilling time.


★★★★★ 3 votes

15 Min


Add to Grocery List

2 can(s)
(8 oz cans)mandarin oranges, drained
1 can(s)
(16 ounce can)pineapple tidbits, drained
3-4 large
bananas, sliced
1 bag(s)
(12 oz bag)miniature marshmallows
16 oz
container of sour cream
1 jar(s)
( 6 oz jar) maraschino cherries, sliced and drained (optional)
shredded coconut, to taste (optional)

How to Make Fruit Salad - Ambrosia Style


  • 1Drain all cans of fruit. (My mother always saved some of the pineapple juice to add if it is too dry after chilling)
  • 2In a large bowl add drained fruit, marshmallows, sour cream and coconut if using. Mix well to combine.
  • 3Refrigerate for at least 6 hours, overnight if possible. This allows the juices to blend with the marshmallows and sour cream.
  • 4One hour before serving, slice bananas and add to rest of the fruit, stir to combine.
  • 5If it seems to dry add a little more sour cream(or some of the fruit juice if you saved it).

Printable Recipe Card

About Fruit Salad - Ambrosia Style

Course/Dish: Fruit Salads
Main Ingredient: Fruit
Regional Style: American

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