Desserts · 3 min read
Ambrosia Fruit Salad
This old fashioned ambrosia fruit salad features fresh citrus, pineapple, and coconut for a light, refreshing dessert made in minutes.
★ 5.0 (2)
This ambrosia fruit salad is a classic for good reason. Fresh orange segments and crushed pineapple are tossed together, then topped with coconut and a light dusting of powdered sugar. The result is a tropical dessert that's bright, juicy, and just sweet enough, with a soft chew from the coconut in every bite. It's the kind of easy ambrosia you can put together in minutes, yet it feels special enough for a holiday table.
Reasons to Love This Easy Ambrosia
- It comes together in about five minutes, with no cooking or chilling required.
- Fresh citrus and pineapple give a tangy, juicy base that the coconut softens into a creamy texture.
- It's a light dessert that's naturally gluten-free and dairy-free, so it works for many diets.
Key Ingredients for Authentic Ambrosia
- Oranges: Use navel or mandarin oranges for the sweetest, most seedless segments. If using fresh, look for heavy fruits with firm, thin skin. You can substitute canned mandarin oranges in a pinch, but drain them well.
- Crushed pineapple: Canned crushed pineapple is convenient and adds a tangy sweetness. Make sure to drain it thoroughly to avoid a watery salad. If you have fresh pineapple, crush it and let it drain in a sieve for a few minutes.
- Coconut: Sweetened shredded coconut gives the classic ambrosia flavor. For a less sweet version, use unsweetened coconut and add a little extra powdered sugar. Toast it lightly for a deeper, nuttier taste.
Kitchen Tools for Making Ambrosia Fruit Salad
- A sharp paring knife for cleanly segmenting the oranges
- A cutting board to work on
- A measuring spoon for the powdered sugar
- A citrus reamer (optional) if you want to squeeze extra juice from the orange membranes
Tips for Making the Best Ambrosia Fruit Salad
- Use a sharp knife to segment the oranges, cutting between the white membranes to get clean, pith-free pieces.
- If you're using canned mandarin oranges, drain them well so the salad doesn't turn watery.
- Taste the fruit before adding powdered sugar; some oranges are sweeter than others, so adjust the amount.
- For a more intense coconut flavor, toast the coconut in a dry skillet over medium heat for 2 to 3 minutes until golden, then let it cool before sprinkling.
Expert Tips for Perfecting Your Ambrosia
- Add the powdered sugar just before serving. It dissolves into the fruit juices and creates a light syrup, but if it sits too long, the salad can become too watery.
- If you prefer a creamier ambrosia, fold in a spoonful of sour cream or Greek yogurt after mixing the fruit. This adds richness without overpowering the citrus.
- For a more pronounced coconut taste, use unsweetened shredded coconut and add an extra teaspoon of sugar to balance it.
Ambrosia Fruit Salad Variations to Try
- Add sliced bananas just before serving to keep them from browning. They add a creamy texture that pairs well with the coconut.
- Swap the orange for grapefruit segments for a more tart, slightly bitter twist.
- Fold in mini marshmallows for a classic ambrosia with a chewy, soft texture.
- Use lime juice and zest instead of orange for a brighter, more citrusy version that's especially good in summer.
What to Serve with Ambrosia Fruit Salad
- Top with extra maraschino cherries, a sprinkle of toasted coconut, or a few fresh mint leaves for color.
- Serve alongside a slice of pound cake or angel food cake to turn it into a more substantial dessert.
- Pair it with grilled chicken or ham for a sweet-savory brunch side dish.
How to Store Leftover Ambrosia Fruit Salad
Store any leftover ambrosia fruit salad in an airtight container in the refrigerator. It will keep for up to 2 days, but the fruit will release more juice as it sits, so you may want to drain off some liquid before serving again. The coconut will soften over time, so it's best enjoyed within a day or two.
Source recipe: Ambrosia Fruit Salad (SnapChef ID e91b52f2-7486-4dcc-866f-7cea1e004f01). Nutrition is estimated per serving.
Ingredients
Directions
- Mix the orange sections and pineapple in a small bowl.
- Sprinkle coconut on top.
- Sprinkle with powdered sugar and garnish with cherries.
Tap a step number to check it off as you cook.
Nutrition Facts per serving · estimated
Amount per serving
% Daily Values are based on a 2,000-calorie diet (FDA).
Good to know
Questions, answered
Can I use canned mandarin oranges instead of fresh?
Yes, canned mandarin oranges work well and save time. Just drain them thoroughly before adding to the salad. They're softer than fresh segments, so the texture will be a bit different, but the flavor is still good. If you use canned, you can skip the powdered sugar since they're often packed in syrup.
How do I keep the salad from getting watery?
The main culprits are excess juice from the oranges and pineapple. Drain the pineapple well, and if you're segmenting fresh oranges, do it over a bowl to catch the juice, but only add a little of that juice to the salad. Also, add the powdered sugar right before serving, as it draws out liquid over time.
Can I make this ahead of time?
You can assemble the fruit and coconut up to a day ahead, but wait to add the powdered sugar until just before serving. The fruit will release juice as it sits, so you may need to drain some liquid before adding the sugar. The salad is best within 24 hours of making it.
What can I substitute for coconut?
If you're not a fan of coconut, you can use toasted slivered almonds or chopped pecans for a nutty crunch. For a different texture, try crushed graham crackers or granola. Keep in mind that the coconut adds a distinct flavor and chew, so the salad will change character, but it will still be tasty.
