Ambrosia Tropical Fruit Salad {Creamy Fruit Salad}

A classic ambrosia fruit salad with a tropical twist that's easy to make and a crowd favorite for all ages.

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Yield: 5 Servings

Prep: 15

Inactive time for draining the canned fruit: 2

Total: 2 15

15 whole maraschino cherries no stems (for the ambrosia salad), cut in half if large and drained
1 can (20 ounces) pineapple chunks drained
2 cans (15.25 ounces each) mango chunks drained
2 whole bananas (medium size) not too ripe (just ripe enough but still firm)
1 medium size fresh lime
1 cup sweetened coconut flakes (shredded coconut)
2 cups mini marshmallows
2 cups whipped topping

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.

Cut and Coat Bananas 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.
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.

Transfer the tropical ambrosia salad to a serving bowl. Garnish with maraschino cherries (with stems), shredded coconut, and a small amount of mini marshmallows if desired.

For the Banana Slices - Coating the banana slices with lime juice should help to prevent them from turning brown.
About Leftovers:
1. Ambrosia fruit salad is at its best right after it's made.
2. If there are any leftovers, store them in the refrigerator.
3. And try to eat them 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.
4. Also, juice from the fruit may settle at the bottom of the leftover container which tends to dilute the whipped topping and marshmallows further.
5. Although the leftover ambrosia salad texture changes, it should still taste good if eaten within a day or two.

Course: Dessert, Salad, Side Dish, Snack

Cuisine: American

Keyword: Ambrosia Fruit Salad, Canned fruit, Coconut, Fruit Salad, mango, Maraschino Cherries, Marshmallows, Pineapple, Whipped Cream Fruit Salad