Ambrosia Salad Recipe Without Marshmallows: Tropical Fruit Medley With Creamy Dressing

This tropical fruit medley offers a fresh take on classic ambrosia salad by omitting marshmallows entirely. The creamy dressing brings all the flavors together without overwhelming the natural sweetness of the fruit.

The secret lies in using a light, whipped dressing that coats each piece of fruit evenly. Pineapple, oranges, and coconut flakes create a vibrant mix that’s both refreshing and satisfying.

What results is a creamy, colorful salad that’s perfect for potlucks or as a light dessert. The texture remains crisp and fresh, with no gummy additions.

Serve chilled for best results. This version keeps the traditional spirit while feeling modern and clean.

Ingredients for Ambrosia Salad Recipe Without Marshmallows

Pineapple, oranges, and coconut flakes bring tropical flavors to life with a light, creamy dressing.

The fruit is everything here. Fresh pineapple (not canned) makes a huge difference—look for ripe ones with sweet aroma at the stem. Navel oranges are ideal for their seedless segments, but any sweet orange variety works. Trader Joe’s has great pre-cut pineapple if you’re short on time. For coconut flakes, sweetened (not unsweetened) gives that classic ambrosia taste.

No sour cream? Full-fat Greek yogurt works as a one-to-one swap. Prefer a different sweetener? Agave or maple syrup can replace honey at the same amount. The maraschino cherries are traditional, but fresh berries or dried cranberries add a nice twist. If walnuts aren’t your thing, pecans or almonds toast up just as nicely (or skip nuts entirely).

This keeps beautifully for 2-3 days in the fridge—actually gets better as flavors meld. Store in an airtight container, and give it a gentle stir before serving. Best served cold, so chill for at least 1 hour before digging in.

Step-by-Step Instructions for Tropical Fruit Medley With Creamy Dressing

Here’s the method to create this refreshing and creamy fruit salad with perfect texture every time.

Step 1: Prepare the Fresh Fruit Base

Begin by cubing the 2 cups fresh pineapple into ½-inch pieces. I find that using a serrated knife makes this easier and prevents crushing the fruit. Peel and segment the 3 whole navel oranges, then chop them into similarly sized pieces for even distribution.

Combine the pineapple and oranges in a large mixing bowl. This forms the foundation of your salad, providing that bright, juicy tropical flavor. The key here is using perfectly ripe fruit—it should smell fragrant and give slightly when pressed.

Step 2: Toast the Coconut and Nuts

In a dry skillet over medium-low heat, lightly toast the 0.75 cup sweetened coconut flakes for 2-3 minutes until just beginning to turn golden brown. Watch closely as coconut burns quickly. Remove from heat and set aside to cool.

In the same skillet, toast the 0.5 cup chopped walnuts for 3-4 minutes until fragrant and lightly browned. This enhances their natural nuttiness and adds a satisfying crunch to the finished salad. Allow both to cool completely before adding to the fruit.

Step 3: Make the Creamy Dressing

In a separate bowl, whisk together the 0.75 cup sour cream, 0.5 cup Greek yogurt, 2 tbsp honey, 1 tbsp lemon juice, and 1 tsp vanilla extract until smooth. The lemon juice brightens the dressing and balances the sweetness.

Taste and adjust sweetness if needed—the honey should complement the natural fruit sugars without overpowering them. The full-fat dairy ensures a rich, velvety texture that clings beautifully to the fruit.

Step 4: Combine and Chill All Components

Drain and halve the 0.5 cup maraschino cherries, then add them to the bowl with the pineapple and oranges. Pour the creamy dressing over the fruit and gently fold everything together until evenly coated. The cherries add a nostalgic touch and vibrant color.

Sprinkle the toasted coconut and walnuts over the top, reserving a small portion for garnish if desired. Cover and refrigerate for at least 1 hour to allow the flavors to meld. This chilling time is essential for the dressing to thicken slightly and for the fruit to absorb the creamy coating.

Serve chilled, with the reserved toasted coconut and walnuts sprinkled on top for added texture. The contrast between the creamy dressing, juicy fruit, and crunchy toppings creates the perfect bite every time.

Dietary Considerations for This Recipe

Vegan Adaptation

For a dairy-free version, swap the sour cream and Greek yogurt for coconut cream or cashew cream. I recommend So Delicious Culinary Coconut Milk for its rich texture. Use agave syrup instead of honey to maintain the sweetness. 💪

Nut-Free Option

Easily make this nut-free by omitting the walnuts entirely or replacing them with sunflower seeds or pumpkin seeds. Toast ½ cup of either for 3-4 minutes to add crunch without the allergen risk.

Lower Sugar Version

Reduce the sweetness by cutting the honey to 1 tbsp and using unsweetened coconut flakes. I also suggest adding 1 tsp lime zest to the dressing for brightness. This keeps the tropical vibe while being more diabetic-friendly.

Gluten-Free Note

This recipe is naturally gluten-free as written. Just verify your maraschino cherries are from a brand that doesn’t use gluten in processing. I trust Tillen Farms for reliably gluten-free cherries. ✨

Protein Boost

Add ½ cup cooked quinoa or diced tofu to turn this into a more balanced dish. The quinoa soaks up the creamy dressing beautifully. I’ve also used chopped rotisserie chicken for a heartier version.

Allergen Awareness

Be mindful of nut allergies with the walnuts, and coconut allergies with the coconut flakes. Always check labels when serving to groups. For maximum safety, prepare nut-free and coconut-free versions separately.

Frequently Asked Questions