Lightened-Up Ambrosia Fruit Salad: 9-Ingredient

Nothing says “holiday gathering” quite like a bowl of classic ambrosia fruit salad sitting next to the carving station. That fluffy, sweet cloud of mandarin oranges, pineapple, and marshmallows was always the first dish to disappear at my grandma’s Christmas dinners. She’d make massive batches every December in her biggest ceramic bowl – the one with the cornflower blue pattern that I still use today.

Here’s the thing about Grandma’s ambrosia fruit salad though – it was basically dessert masquerading as a side dish. Between the Cool Whip, sweetened coconut, and syrup from the canned fruit, you practically needed an insulin shot after eating it! I’ve lightened up our family recipe with a Greek yogurt twist while keeping all that nostalgic flavor. The tangy yogurt balances the sweetness beautifully, and you’d never guess there’s half the sugar of the original.

I can still picture eight-year-old me standing at Grandma’s counter, carefully stirring the mini marshmallows into the mixture without smushing them (though I definitely ate about as many as made it into the bowl). Now when I make salad for my own holiday meals, that same sweet-citrusy scent transports me right back to her cozy kitchen with the winter light streaming through lace curtains.

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Why You’ll Love This Ambrosia Fruit Salad

This isn’t just any holiday fruit salad – it’s the one your grandma would make if she’d known about Greek yogurt back in the day! Here’s why it’s my go-to for every gathering:

• Effortless elegance: Seriously, it takes 15 minutes to toss together. No fancy skills required – just chop, mix, and chill.
• Make-ahead magic: The flavors actually get better overnight! Perfect for meal planning those crazy holiday weeks.
• Fresh & light: Unlike those overly sweet versions, our Greek yogurt base keeps this refreshing.
• Everyone goes wild for it: Kids adore the marshmallows, adults appreciate the light recipe twist.
• Foolproof results: Even if you’re kitchen-challenged, this marshmallow fruit salad comes out perfect every time.

The hardest part? Keeping family members from sneaking spoonfuls straight from the fridge before dinner!

Ambrosia Fruit Salad Ingredients

You’ll need just nine simple ingredients to make this nostalgic holiday fruit salad – most are probably already in your pantry! I’ve grouped them by type so you can quickly scan what you need while meal planning those busy holiday weeks.

• The Fruits:
  • 1 can (15 oz) mandarin oranges, thoroughly drained
  • 1 can (20 oz) pineapple chunks, thoroughly drained (save the juice for cocktails!)
  • 1 cup seedless red grapes, halved (green work too for color contrast)
• The Fluff:
  • 2 cups mini marshmallows (the colored ones make it extra festive)
  • 1 cup sweetened shredded coconut (the fine, fluffy kind – not large flakes)
• The Creamy Base:
  • 1 cup full-fat Greek yogurt (trust me, the fat helps it whip beautifully)
  • 1/2 cup whipped cream (or thawed frozen whipped topping if you’re pressed for time)
  • 1 tablespoon honey (or maple syrup if you prefer)
  • 1/2 teaspoon vanilla extract (real stuff only please – no imitation!)

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Ingredient Notes & Substitutions

Cooking should be flexible, especially during the holidays! Here are my favorite ways to tweak this ambrosia fruit salad:

• Yogurt: Regular plain yogurt works but will be thinner. For a keto meal plan option, swap in coconut yogurt.
• Whipped cream: Totally optional! I sometimes use all Greek yogurt for a lighter version – just add an extra tablespoon of honey.
• Coconut: Unsweetened works if you’re watching sugar, but the salad will taste less “classic.” Toasted coconut adds amazing depth!
• Marshmallows: Stale ones mix better – leave ’em out overnight or use day-old. Big marshmallows cut into quarters make a fun texture change.
• Fruit: Fresh pineapple works (about 1 1/2 cups chopped). For special occasions, I add pomegranate arils – so pretty!

How to Make Ambrosia Fruit Salad

Alright, let’s get mixing! This classic salad comes together faster than you can say “seconds please.” But here’s the secret—it’s all about how you combine everything. Follow these steps, and you’ll have that perfect fluffy texture just like Grandma made (but better, thanks to our Greek yogurt upgrade!).

1. Drain those fruits like your salad depends on it (because it does!). I dump both cans of mandarins and pineapple into a colander and let them sit for at least 5 minutes. Then I give them a gentle shake and blot with paper towels—we’re not making juice here!
2. Grab your biggest mixing bowl (I use the same vintage Pyrex one my grandma did) and toss in the drained fruits, halved grapes, marshmallows, and coconut. Pro tip: If your bowl’s chilled from the fridge, it helps keep everything cool while mixing.
3. In a separate bowl, whisk together the Greek yogurt, whipped cream, honey, and vanilla until smooth and dreamy. This is where the magic happens—watch how the honey swirls into the yogurt!
4. Now the crucial part: Add the creamy mixture to the fruit bowl and FOLD with a big rubber spatula. No vigorous stirring unless you want marshmallow mush! Just lift from the bottom in gentle turns until everything’s coated evenly.
5. Cover tightly and refrigerate for at least 2 hours—overnight is IDEAL. The waiting is torture, but it lets those marshmallows get perfectly pillowy and the flavors to marry beautifully.

Tips for Perfect Ambrosia Fruit Salad

After making this southern ambrosia for 20+ holiday seasons, here are my hard-earned secrets:

• Chill your mixing bowl beforehand if your kitchen’s warm—it keeps the whipped cream stable.
• Soggy salad syndrome? If juice pools at the bottom, you didn’t drain well enough. Pour it off before serving.
• Textural contrast is key! Try folding in 1/2 cup toasted pecans or walnuts last minute for crunch.
• Color boost: A handful of dried cranberries or cherries makes it extra festive for Christmas.
• Too sweet? Next time, cut the honey in half and add a squeeze of lemon juice to balance flavors.

Remember—this salad is VERY forgiving. Even if it looks messy, it’ll taste amazing. Trust me, no one at your holiday table will be critiquing, just scooping seconds!

Make-Ahead & Storage Tips

The beauty of this fruit salad? It practically does your holiday meal planning for you! I always make it the night before—those extra hours let the marshmallows get all soft and pillowy while the flavors meld together beautifully. Any sooner than 2 hours and everything just sits there awkwardly, not quite friends yet.

Once made, it keeps like a dream in an airtight container for 3-4 days in the fridge (though it never lasts that long in my house!). Freezing isn’t ideal—the texture turns watery when thawed. But here’s a genius trick: mix everything except the marshmallows and coconut ahead, then fold those in a few hours before serving for maximum freshness. That citrusy creaminess just gets better with time!

Serving Suggestions for Ambrosia Fruit Salad

This creamy, dreamy salad plays well with so many dishes! I love serving it alongside glazed holiday ham—the salty-sweet combo is unreal. For brunch, spoon it over waffles or pair with sausage casserole. It brightens up heavy Thanksgiving plates next to turkey and stuffing too. And here’s my favorite trick: scoop it into pretty glasses layered with granola for an easy parfait. Just keep extra napkins handy—people always go back for more!

Ambrosia Fruit Salad Nutrition

A half-cup serving of this lighter fruit salad gives you a sweet treat without derailing your holiday meal plans. Here’s the approximate nutrition (remember—values change slightly based on your specific brands):

• 180 calories
• 22g sugar (those marshmallows are sneaky!)
• 5g fat (mostly from the coconut and yogurt)
• 3g protein (thank you, Greek yogurt!)
• 2g fiber (from all that fruity goodness)

Not bad for a dessert-like side dish! Compared to traditional versions loaded with whipped topping, our yogurt swap cuts calories by nearly a third.

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Classic Ambrosia Fruit Salad

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A retro holiday fruit salad with marshmallows and a light Greek yogurt twist.

• Author: Carla Davis
• Prep Time: 15 min
• Cook Time: 0 min
• Total Time: 2 hours 15 min
• Yield: 6 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Low Fat

Ingredients

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• 2 cups mini marshmallows
• 1 can mandarin oranges, drained
• 1 can pineapple chunks, drained
• 1 cup seedless grapes, halved
• 1 cup shredded coconut
• 1 cup Greek yogurt
• 1/2 cup whipped cream
• 1 tbsp honey
• 1/2 tsp vanilla extract

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Instructions

1. In a large bowl, combine marshmallows, mandarin oranges, pineapple chunks, grapes, and coconut.
2. In a separate bowl, mix Greek yogurt, whipped cream, honey, and vanilla extract.
3. Fold the yogurt mixture into the fruit mixture until evenly coated.
4. Cover and refrigerate for at least 2 hours before serving.

Notes

• For a lighter version, use only Greek yogurt and skip the whipped cream.
• Make ahead and refrigerate overnight for best flavor.

Nutrition

• Serving Size: 1/2 cup
• Calories: 180
• Sugar: 22
• Sodium: 30
• Fat: 5
• Saturated Fat: 4
• Unsaturated Fat: 1
• Trans Fat: 0
• Carbohydrates: 32
• Fiber: 2
• Protein: 3
• Cholesterol: 5