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“This fresh and creamy salad is a favorite around my house. I make it with plenty of fruit, yogurt for dressing, then mix in just enough 'goodies' (marshmallows and coconut) so it tastes like the rich version I grew up with.” Fuss-free! Trisha Kruse - Eagle, Idaho
This recipe is:
Contest Winning
Quick
Nutritional Facts 3/4 cup equals 191 calories, 4 g fat (3 g saturated fat), 2 mg cholesterol, 48 mg sodium, 40 g carbohydrate, 2 g fiber, 3 g protein.
Originally published as Ambrosia Fruit Salad in Simple & Delicious January/February 2009, p35
Banana BasicsLook for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.
Look for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.
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Reviewed on Feb. 28, 2013 by Nana6367
I varied it by adding apples, dried cranberries and pecans. It's really simple and delicious. I for a church luncheon and everyone loved it. received a lot of comments on it.
Reviewed on Jun. 13, 2012 by newcountrywife
This was very simple and very good! My family eats it up every time I make it. It has become a staple in our house. I omit the fruit cocktail (not a fan of the stuff) and add apples and whatever fresh fruit I may have on hand. Wonderful!
Reviewed on Apr. 12, 2012 by chocoloco
I found myself eating most of it. Not because it was great, just because I didn't want to waste it : ( Not bad though
Reviewed on Feb. 10, 2012 by Annie216
I used apple instead of grapes and it still tasted great.
Reviewed on Dec. 26, 2011 by MrsRoot
LOVE IT!!! I had to make a few modifications due to ingredients available (the store didn't have a single red grape or banana). I added the mandarin oranges per the comments below and because I already had them in the pantry. Since I personally don't like fresh coconut, I toasted the flakes first. Also, here's a TIP: make it the night before and let it refrigerate overnight. This makes a world of difference, as the marshmallows soften and become moist as they absorb the juices. I made this as part of our family's Christmas dinner and everyone loved it! Thanks for a great healthy and delicious recipe! I'll definitely be making this on the reg.
Reviewed on Sep. 07, 2011 by jorico82
DELICIOUS! the vanilla yogurt and coconut make the most delicious "sauce". Next time I'd add mandarin oranges too.
Reviewed on Aug. 10, 2011 by daabbott
My entire family loved this recipe! Will definitely make again and again. Thanks for sharing it!
Reviewed on Feb. 26, 2011 by MDBailey
Wonderful, quick and healthy! I followed the recipe exactly, but it would be good with any combination of fruit.
Reviewed on Oct. 31, 2010 by smokey420
Flavorful variety of fruit.
Reviewed on Oct. 09, 2010 by tracy977
The coconut in this was really good!! Super easy, inexpensive and yummy
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