Ambrosia Tropical Fruit Salad {Creamy Fruit Salad}

by Nancy

A classic ambrosia fruit salad (whipped topping fruit salad) with a tropical twist that’s easy to make and a crowd favorite for all ages.

Sometimes the easiest recipes are crowd favorites, and are the ones that people go back to for second helpings.

This creamy fruit salad definitely falls into that category.

Ambrosia salad is a classic holiday dish that’s been around a long time.

It was a staple on my grandmother’s holiday table and is on my holiday table too.

About this Recipe

In this recipe, the ambrosia fruit salad has a tropical twist to it.

The ingredients include canned pineapple, canned mango, fresh bananas, coconut flakes and maraschino cherries.

Although maraschino cherries aren’t a “tropical” fruit, they add a nostalic taste, and a pretty color to this ambrosia salad.

For another ambrosia fruit salad you may like…”Cherry, Pineapple and Mandarin Orange Ambrosia Fruit Salad” please see the link located at the bottom of this post.

For Serving

This ambrosia fruit salad is quick to make and is best when the marshmallows and whipped topping are mixed in just before serving.

Serve this creamy fruit salad as a side dish or dessert.

About Leftovers

Ambrosia fruit salad is at its best right after it’s made.

But if there are any leftovers, store them in the refrigerator.

And try to eat the leftovers as soon as possible because the whipped topping gets less creamy, the marshmallows aren’t as fluffy and the coconut may not be as crisp.

Also, juice from the fruit may settle at the bottom of the leftover container which tends to dilute the whipped topping and marshmallows further.

Although the leftover ambrosia salad texture changes, it should still taste good if eaten within a day or two.

Let’s check out the ingredients.

Canned pineapple chunks, canned mango chunks, bananas, maraschino cherries, sweetened shredded coconut or coconut flakes, fresh lime juice, mini marshmallows and whipped topping

HOW TO MAKE THIS RECIPE

A printable recipe with the measurements and instructions is located at the bottom of this post.

Preparation

Maraschino Cherries – Using a slotted spoon, transfer maraschino cherries from the jar onto a plate.

Cut the larger cherries in half.

Set a small colander on a plate and put the cut cherries in the colander to drain.

Set aside.

Canned Mangos and Pineapple – Set a large colander on top of a plate or large flat bowl and set aside for a moment.

Open the top of the canned fruit just a little bit (so the fruit can’t escape) and drain out just the juice in the kitchen sink.

To the colander, add the chunks of mango and…

…pineapple.

Spread the fruit out in the colander so it’s not lumped together.

Let the fruit sit in the colander for about 2 hours (or more if you have time) to drain any remaining liquid from the fruit.

Just Before Serving:

Slice the Bananas and Coat Them with Lime Juice

Cut the bananas into widthwise slices that are slightly thicker than 1/2 of an inch.

Squeeze fresh lime juice on top of the banana slices and gently toss them so that the lime juice coats all sides.

TIP – Coating the banana slices with lime juice should help to prevent them from turning brown.

Assemble the Ambrosia Fruit Salad

To a large bowl, add the strained canned fruit.

Then add the banana slices…

…coconut flakes (shredded coconut)…

…mini marshmallows and…

….whipped topping.

With a large spoon or spatula…

…gently blend in the whipped topping.

Garnish and Serve

Transfer the ambrosia salad to a serving bowl and…

…garnish with maraschino cherries (with stems), shredded coconut and a small amount of mini marshmallows if desired.

Serve right away or chill before serving.

This tropical ambrosia salad is best when served as soon as possible.

Thank you so much for stopping by CCC!

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