This easy fruit salad comes together in a flash with a blend of fresh seasonal fruit and canned fruit. Creamy, crunchy, sweet, and tart - this fruit-filled salad has it all! Whether you serve this layered Ambrosia Salad in individual servings like we did or in one large dish for guests to help themselves is up to you.
8cupsbite-sized pieces of fresh seasonal fruit and/or canned fruitYou can use any fruit-filled combination your heart desires: apples, peaches, pears, green grapes, red grapes, cherries, mandarin segments, grapefruit segments, any variety of citrus, or stone fruit.
1/2 cup toasted nuts we used pecans, but you can use pistachios, almonds, or walnuts too.
Instructions
Prepare the fruit
Clean, prep, and chop desired types of fruit into bite-sized pieces. Set aside.
Make the Ambrosia Salad dressing
In a small bowl combine the sour cream, brown sugar, and vanilla. Whisk to combine. Stir in the mini marshmallows if using.
Assemble the Ambrosia Salad
Divide the dressing among 6 small serving vessels like stemless wine glasses or 1 large clear glass serving dish so that you can see the layers.
Add the prepared fruit. You can do this by tossing all of the fruit together in one large bowl and then spooning it in or by layering the fruit to create even more striking colorful layers. For individual serving dishes like the ones pictured in the blog post, you will need to use 1 heaped cup of mixed fruit per serving.
Chill for 1 hour or up to 1 day.
To serve
Top the chilled Ambrosia Salad with toasted coconut and chopped toasted nuts. Serve immediately.