Marshmallow Fruit Salad (Ambrosia Salad)
This Marshmallow Fruit Salad is SO EASY! A creamy, fruity, and nostalgic treat perfect for any gathering or holiday celebration.
Servings: 6 servings
Ingredients
- 3/4 cup heavy cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 cup sour cream
- 4 cups mini marshmallows
- 1 cup sweetened shredded coconut
- 1 can mandarin oranges
- 1/2 cup nuts chopped walnuts or pecans
- 3/4 cup maraschino cherries
- 1 cup pineapple tidbits
Instructions
- In a mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Using a whisk or electric mixer, whip the mixture until soft peaks form. Be careful not to over-whip; you want a light, fluffy texture.
- Gently fold in the sour cream to the whipped cream mixture. This will create a creamy base that will coat the fruits and marshmallows beautifully.
- In a large mixing bowl, add the mini marshmallows, sweetened shredded coconut, mandarin oranges, nuts, maraschino cherries, and pineapple tidbits. Mix gently to combine.
- Carefully fold the whipped cream and sour cream mixture into the fruit and marshmallow mixture. Take your time to ensure everything is evenly coated without crushing the fruits.
- Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour before serving. This allows the flavors to meld together and the salad to thicken slightly. Serve chilled and enjoy this delightful Marshmallow Fruit Salad!
Equipment
- Mixing Bowl
- Whisk or electric mixer
- Measuring Cups and Spoons
- Spoon or Spatula
- Serving Dish
Notes
- For a dairy-free version, substitute heavy cream with coconut cream and use dairy-free sour cream alternatives.
- This salad is naturally gluten-free, but always check ingredient labels to be sure.
- Chilling the salad for at least one hour enhances flavor and texture.
- Customize with your favorite fruits like strawberries, grapes, or apples for variety.
- Store leftovers in an airtight container in the fridge and consume within 3 days for best freshness.