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


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)


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).

About this Recipe

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