Many ambrosia salads include only canned fruit, but here we mix fresh—oranges, grapefruit, pineapple and kiwi—with jarred maraschino cherries and canned mandarin orange segments for a brighter taste. Feel free to use whatever combination of fruit’s on hand. We like a ratio of about 5 cups fruit to 2 cups whipped cream. Slideshow: More Fruit Salad Recipes 

Anna Painter

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Abby Hocking / Food & Wine

Recipe Summary

total:
20 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Using a sharp knife, peel the navel oranges and grapefruit, removing the bitter white pith. Cut between the membranes to release the segments. Halve the segments crosswise and transfer to a colander.

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  • Peel the kiwis, cut into bite-size pieces and add to the colander. Add the pineapple chunks and mandarin oranges and let drain for 10 minutes.

  • In a medium bowl, using a hand-held mixer, beat the heavy cream with the sour cream and sugar until doubled in volume and soft peaks form.

  • Gently pat the drained fruit dry with paper towels and transfer to a medium bowl. Add the maraschino cherries, 3/4 cup of the coconut and the mini marshmallows. Fold in the whipped cream. Transfer to a serving bowl and garnish with the remaining coconut.

Make Ahead

The ambrosia salad can be refrigerated for up to 4 hours.