Ambrosia Salad

Last Christmas, we had Ambrosia Salad on our table. While planning our meals we wanted to add a fruit salad but not something that would take so much time to prep.

So we decided to go with Ambrosia. It was the best decision ever! We told our 9-year-old daughter who is kitchen savvy to make it.

Everything took less than ten minutes as the whole process just involves draining fruits and tossing them in the dressing. The only real work here is cutting the grapes in halves.

We love green grapes in this recipe because they provide crunch, freshness, and that lovely green color.

Our daughter Salma, (also the one who made this recipe for us at Christmas) insists that we must tell you guys that green grapes are ideal. She says they are crunchier than red grapes (we don’t know about that) and just the best for ambrosia salad.

Our Christmas Ambrosia Salad was worth making again that our friend who was spending the day with us took the little leftovers to her home.

We love a good fresh fruit salad. But for days when we want something quick, Ambrosia is the answer.

Why This Is Our Favorite Ambrosia Salad

This is our favorite Ambrosia Salad for many reasons:

We use a fruit cocktail in the salad. This provides a variety of fruits and notable flavor.
We use yogurt in the dressing. We are not a fan of dressings with whipped cream, cool whip and sour cream. Yogurt provides both creaminess and the right amount of tanginess. Also, using yogurt as the dressing makes for a healthier salad.
It is ridiculously easy to make. This is the recipe to make when you have guests coming over and you need a quick dessert. worth making again!

Ingredients For Ambrosia Salad

For a super satisfying impressive Ambrosia Salad, use the following ingredients:

Pineapple Chunks or Tidbits: We used those drained from a plastic container.
Canned Fruit Cocktail: We love using the tropical fruit cocktail for a tropical flare but any canned fruit cocktail would work.
Maraschino Cherries: For a pop of red. Get those without stems if you can. If you get those with stems just take off the stems them leave some with stems on for decorating the salad.
Mini Marshmallows: White or colorful marshmallows would work.
Sweetened Coconut Flakes: Use them as is or slightly toast the coconut flakes to boost their flavor.
Fresh Grapes: We used green grapes cut in half.
Plain Yogurt
Whole Milk
Sugar

How it comes together

Mix together yogurt milk and sugar to make the dressing.

Place all the other ingredients for the salad into a bowl.

Add the dressing and mix everything to combine.

Cover, chill, and serve.

Other ways

Toast the coconut if desired. Toasting the coconut will amp up its flavor resulting in an even tastier ambrosia salad.
Add nuts like pecans if desired.
Switch the fruit cocktail for tangerines if desired.
You could use all fresh fruits if desired.
You could use honey instead of sugar in the yogurt dressing.

Also, check out this Chicken Macaroni Salad and Mango Avocado Salsa.

Cook notes

Refrigeration helps the flavors to meld. This is a great make-ahead dish. Just make it and keep it in the fridge overnight for serving the next day.
After draining the maraschino cherries from their jar water, rinse again with water to prevent the cherries from giving a red tint to the salad.
Taste the yogurt dressing and adjust sweetness as preferred. For more sweetness, add more sugar.

Yield: 8 servings
Prep: 10 minutes
Total: 10 minutes

Ingredients

1 cup grapes, halved
¾ cup maraschino cherries, drained
1 cup pineapple chunks, drained from a can or fresh chopped
1 ½ cup fruit cocktail, drained from can
1 cup mini marshmallows
1 cup sweetened coconut flakes
1 1/2 cup plain full fat (whole milk) yogurt, sub with Greek yogurt
2 Tablespoons whole milk
2 Tablespoons sugar

Method

In a small mixing bowl or measuring cup combine the yogurt, sugar, and milk. Stir well so everything is incorporated.
Place all the other ingredients into a large mixing bowl. Add the yogurt dressing and toss to combine.
Cover bowl with plastic wrap and keep in the refrigerator for at least one hour or until ready to serve. It can be refrigerated overnight too.