Healthy Ambrosia Salad
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Last updated on Sep 02, 2025
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This healthy ambrosia salad recipe is packed with pineapple, mandarin oranges, and coconut in a creamy, fluffy dressing with marshmallows. A true holiday favorite!
I didn’t grow up eating ambrosia salad, but I was introduced to it the first time I had Thanksgiving with my husband’s family. As soon as I saw it on the table, I knew I was going to love it because it reminded me of a salad I grew up with called Watergate salad.
It’s always funny to me that these fluffy fruit dishes are called “salads.” Maybe it’s because they’re served cold, tossed together with different ingredients, and usually finished with a creamy dressing.
The ambrosia salad recipe I’m sharing today is inspired by my husband’s family and has become a Thanksgiving staple for us. And in true EBF fashion, I’m sharing a couple of simple ways you can make it a little lighter if you want.
Table of Contents
Why You Gotta Try This One
Sometimes the simplest recipes are the ones that stand out the most. Here’s why this ambrosia salad recipe deserves a spot on your holiday menu:
- Quick to make: Comes together in just a few minutes with no baking required.
- Make-ahead friendly: Perfect for prepping the day before a holiday meal.
- Nostalgic: A classic recipe that feels both familiar and fun to share.
- Festive presentation: Colorful and pretty on any holiday table.
- Sweet and refreshing: The mix of creamy dressing, fluffy marshmallows, and juicy fruit hits all the right notes.
Ambrosia Salad Ingredients
- pineapple – a must for ambrosia salad! Opt for either pineapple tidbits or crushed pineapple in the can with juice. Drain well to avoid a watery salad. I haven’t tried making this salad with fresh or frozen pineapple but I’m sure it would work!
- mandarin oranges – another classic ingredient! Be sure they are packed in juice instead of syrup and drain them well to keep the texture of the salad just right.
- shredded coconut – choose sweetened or unsweetened based on your preference. I usually use unsweetened to keep it from being too sugary.
- mini marshmallows – these make the salad fluffy and fun. White is classic, but fruity ones add extra color.
- Greek yogurt or sour cream – this is where the creaminess comes into play. The choice between Greek yogurt and sour cream depends on your preference for tanginess. Greek yogurt is a bit tangier and lighter, while sour cream offers a richer consistency. I personally love using plain Greek yogurt to amp up the protein a bit!
- maraschino cherries – not just for looks, these add a burst of sweetness and make the salad pop visually. They’re perfect for topping and turning your dish into a festive treat.
How to Make Ambrosia Salad
This creamy fruit salad recipe is so easy to make, just follow these two steps!
Step 1: Drain the canned fruit to avoid excess liquid, then gently fold together the pineapple tidbits, mandarin oranges, shredded coconut, mini marshmallows, and Greek yogurt or sour cream in a large bowl until evenly coated.
Step 2: Cover and chill the salad in the fridge for 1-2 hours to let the flavors meld. Before serving, give it a quick stir and garnish with maraschino cherries and a sprinkle of coconut.
Brittany’s Tips
- Be patient: I know it’s tempting to dig in right away, but chilling the salad for at least 1–2 hours makes such a difference. The dressing sets and the flavors really come together.
- Drain your fruit: Trust me on this one. If you skip it, your salad will end up watery instead of creamy and fluffy.
- Mix gently: Fold everything together with care so the fruit stays juicy and the marshmallows keep their soft, pillowy texture.
How to Store
Leftover ambrosia salad should be covered and kept in the refrigerator for 3-4 days.
Because this salad needs to chill in the fridge for a bit before serving, it’s a great make-ahead dish to serve at potlucks, parties and for the holidays! You can even make it the night before you plan to serve it. Just follow the recipe, store it in your fridge and take it out when you’re ready to serve.
Frequently Asked Questions
Ambrosia salad is a classic Southern fruit salad with a sweet, creamy base. Its name, meaning “nectar of the gods” from Greek mythology, hints at its divine flavor. Traditionally made with canned pineapple, mandarin oranges, marshmallows, whipped cream, sour cream, coconut, and cherries, variations might include cottage cheese, nuts, or vanilla pudding. Whether served as a side dish or enjoyed as a dessert, it’s a holiday favorite!
Freezing is not recommended as the texture of the fruit and marshmallows can change when thawed, making the salad watery and less creamy. It’s best enjoyed fresh or stored in the fridge.
Most ambrosia salad recipes use Cool Whip and fruit packed in syrup, but I like to lighten things up with Greek yogurt, unsweetened coconut, and fruit packed in juice. It’s still creamy and sweet, just a bit more wholesome.
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Healthy Ambrosia Salad
Ingredients
- 1 20 oz can crushed pineapple or pineapple tid-bits (in juice), drained
- 1 10-15 oz can mandarin oranges (in juice), drained
- 1 cup sweetened or unsweetened shredded coconut, I used unsweetened
- 1 cup mini marshmallows, can use fruity-fun marshmallows for added color
- 1 cup full fat plain Greek yogurt or sour cream
- 1-4 maraschino cherries, for topping
Instructions
- In a large mixing bowl, add the drained pineapple, drained mandarin oranges, shredded coconut, mini marshmallows and Greek yogurt (or sour cream).
- Gently fold all the ingredients together until the fruit and marshmallows are evenly coated.
- Cover the bowl and refrigerate for at least 1-2 hours before serving. This chilling time allows the flavors to meld together.
- Just before serving, you can garnish with a few maraschino cherries and a sprinkle of shredded coconut if you like.
Video
Notes
- Storage: Store leftovers in an airtight sealed container in the refrigerator for 3-4 days.
- Shredded coconut: Choose sweetened or unsweetened based on your preference. I usually use unsweetened to keep it from being too sugary. I really like this Bob’s Red Mill shredded coconut for the salad because it’s shredded into smaller pieces and softens up nicely as the salad sits.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Substituted yogurt with TruWhip (was going for Vegan, then learned the vegan in the family wouldn’t be there, but had already purchased it), pineapple with Strawberries, coconut with Bananas, added Blueberries. The rest was the same.
I always hated the ambrosia salad growing up because I can’t stand coconut. Making it myself was so much better. I removed pineapple due to allergies in the family. Made this twice using too much TruWhip and adding maraschino cherries to the salad (as opposed to a garnish), with regular mini marshmallows. The 2nd time I found the multi-colored marshmallows, used Less TruWhip than the recipe called for. I didn’t mention the mandarin oranges because I left them in as the recipe called for. Everything was doubled (except the TruWhip) but added less than double (didn’t pay attention to How Much less). The family loved it!
Yay! So glad this salad was a hit, Eric. Thanks for making it and for coming back to leave a review. I so appreciate it!