Classic Ambrosia Salad Recipe: Fruity Coconut Dessert for Holidays

My Favorite Ambrosia Salad combines a mix of canned and fresh fruit with green grapes for crunch and a light, sweet-yet-tangy yogurt dressing.

With only about 10 minutes of prep and no whipped cream required, this version is family-friendly and ideal for holidays, warm-weather gatherings, or any time you want a quick, impressive dessert.

If you enjoy fruit-forward desserts, also consider trying mango cream or a pineapple upside-down pound cake for more inspiration.

Ambrosia Salad

At Christmas we served Ambrosia Salad as a simple fruit side. I wanted something fruity that wouldn’t take much prep, so I chose this classic ambrosia—an easy choice that turned out to be a hit. My nine-year-old, who enjoys helping in the kitchen, made most of it. Apart from halving the grapes, everything else is mainly draining canned fruit and tossing it with the dressing.

I prefer green grapes for their subtle tartness, crisp texture, and bright color. My daughter insists they are the best choice for ambrosia, and our guests agreed—the leftovers disappeared fast!

When I want a quick, satisfying fruit salad, ambrosia is my go-to: flavorful, creamy, and effortless.

Why This Is My Favorite Ambrosia Salad

This version stands out for a few simple reasons:

• I use fruit cocktail to add variety and depth of flavor without extra chopping.
• The dressing is made with plain yogurt instead of whipped cream or sour cream. Yogurt keeps the salad creamy while adding a pleasant tang and a lighter, healthier profile.
• It’s incredibly fast to prepare—perfect when guests arrive and you need a last-minute dessert.

Ingredients For Ambrosia Salad

Use the following for a well-balanced, flavorful ambrosia:

• Pineapple chunks or tidbits: drained from a can or fresh.
• Canned fruit cocktail: drain well; tropical blends work nicely.
• Maraschino cherries: drained (rinse briefly to avoid bleeding if desired).
• Mini marshmallows: white or colored.
• Sweetened coconut flakes: toast lightly for extra flavor if you like.
• Fresh grapes: green grapes, halved.
• Plain full-fat yogurt: or swap for Greek yogurt for a thicker dressing.
• Whole milk: to loosen the yogurt slightly.
• Sugar: adjust to taste or substitute honey.

How To Make Ambrosia Salad

• In a small bowl or measuring cup, whisk together the yogurt, milk, and sugar until smooth.

• Combine the drained fruit cocktail, pineapple, halved grapes, cherries, marshmallows, and coconut in a large mixing bowl.
• Pour the yogurt dressing over the fruit and gently toss to coat everything evenly.
• Cover and chill for at least one hour so the flavors meld. It can be made the day before serving.

Ambrosia Salad Variations

• Toast the coconut to deepen its flavor.
• Add chopped nuts such as pecans for crunch.
• Substitute mandarin oranges for the fruit cocktail if you prefer.
• Use all fresh fruit for a lighter, less sweet version.
• Swap honey for sugar in the dressing to change the sweetness profile.

Other salads you might enjoy include chicken macaroni salad or a mango avocado salsa for savory contrast.

Tips For Making Ambrosia Salad

• Chilling the salad allows the flavors to blend—this makes it an excellent make-ahead dish.
• Rinse maraschino cherries after draining to reduce the chance of the dressing turning pink.
• Taste the dressing and adjust sweetness to your liking before tossing with the fruit.

Why Is It Called Ambrosia?

The word ambrosia refers to the food of the Greek and Roman gods. Early versions of the salad used exotic, hard-to-find ingredients, so it was seen as a luxurious dish for special occasions. The salad is sometimes also called Watergate salad in other recipes and variations.

More Easy Dessert Recipes

• Mango Cream
• Lemon Pound Cake
• Chocolate Covered Strawberries

Enjoy this ambrosia salad—it’s simple, crowd-pleasing, and easy to customize to your taste.

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