Let’s be honest, many fruit salads fade into the background, more polite obligation than real dessert. But ambrosia? It’s different. It has a bit of a reputation, sometimes for the wrong reasons, but when done right, it can actually be the best thing on the table, especially in Indian kitchens, where you don’t need obscure ingredients or fancy tools to pull it off. No foreign cheeses, no weepy fruit, and definitely no stand mixer required. What you get is a dessert that’s pretty forgiving, open to tweaks (vegan swaps, seasonal fruit, a creamy-crunchy contrast that’s hard to mess up if you follow a couple of simple “rules” that, as far as I can tell from my own somewhat chaotic experiments, actually work).

First Impressions Matter

There’s a moment just before you taste when you can tell if ambrosia will be good. The cream nestles around the fruit without turning everything into a swamp. The pieces are bite-sized, but still have a bit of backbone. The coconut hasn’t taken on the texture of sand. You can swap things in and out, scale it up or down, bend the rules, and still end up with something people will remember. This version isn’t just a recipe; it’s what I’ve landed on after a few messy (but honestly, mostly delicious) kitchen tests.

Ingredients That Actually Make a Difference

Heavy cream (300g, or about 1¼ cups): Get it ice-cold—and chill your bowl and whisk too. In my experience, this makes a noticeable difference, especially with Indian brands like Amul. Room temperature cream turns into a reluctant, sad foam, so keep it cold.
Greek yogurt (100g, or ½ cup): Not the thin, pourable kind—thick yogurt helps the salad hold its shape overnight and balances the sweetness in a way that doesn’t make your teeth ache.
Powdered sugar (30g, or ¼ cup): Icing sugar is best here—it dissolves fast and doesn’t leave that unrefined, gritty feel.
Orange zest (about 1 tablespoon): Maybe not traditional, but I’m convinced it lifts every other flavor just enough.
Chopped pineapple (150g, or 1 cup): Fresh is ideal, but if you’re using tinned, just drain it well—nobody wants a swampy salad.
Chopped mango (150g, or 1 cup): I’ve found that slightly underripe mango holds up better, especially against the cream.
Orange segments (100g, or ½ cup): Peeled, chopped, and no membranes please—they just get in the way.
Halved green grapes (75g, or ½ cup): These add a nice pop of texture and a bit of visual life.
Freshly grated coconut (75g, or ½ cup): Dessicated coconut? I’ve tried. It just gets gritty. Fresh is best.
Maraschino cherries (40g, or ¼ cup): Optional, but that bright red is kind of fun.
Slivered almonds or peanuts (20g, or 2 Tbsp): For crunch and, frankly, for the Indian table.
Vanilla extract (5ml, or 1 tsp): The real stuff, not “essence.”
Citrus juice (just a squeeze): If you add apples or pears, this keeps them from browning.

The Process, But Not in a Stepford Way

Prepping the Fruit
Chop everything into pieces just larger than peas. The idea is to get a bit of every flavor in each bite, without turning things into a fruit smoothie. I rinse, peel, and core everything first; if I’m making this for a crowd, I prep the fruit early but keep the pieces separate until it’s time to mix—less chance of mush.

The Cream Factor
Indian cream can be fussy. Too warm, and it refuses to whip; too cold, and it gets lumpy. Here’s what works for me: chill your cream, bowl, and whisk in the fridge for at least an hour. If you have a metal bowl, use it—it stays cold longer. Add the yogurt, sugar, vanilla, and orange zest, then whip just until the mixture holds its shape when you lift the whisk. If it looks like shaving foam, you’ve gone too far.

Folding, Not Stirring
Add half the cream mixture to the fruit, then fold with a rubber spatula—don’t mix aggressively. You want every piece of fruit to have a bit of cream, not disappear under it. Add the rest of the cream and repeat.

The Coconut Finish
Sprinkle the coconut and nuts over the top, give it a gentle fold or two, and taste. Need more zing? Add a bit more zest or a squeeze of juice.

Chill Before Serving
Cover and refrigerate for at least half an hour. The flavors get to know each other, and the cream settles. Just before serving, add a handful of extra cherries, coconut, and nuts for color.

When Things Go Wrong (And How to Rescue Them)

Too watery? Always drain your fruit well—especially grapes and pineapple. If you must use canned citrus, pat it dry.
Cream won’t whip? Check the fat content (30% or more) and make sure everything’s icy cold.
Gritty coconut? I’ve made this mistake: skip dessicated coconut. Only fresh or frozen works here.
Too sweet? Cut back on sugar, or add more yogurt for tang.
Brown apples or pears? A squeeze of citrus juice helps keep things fresh.
Curdled cream? If it looks like cottage cheese, start over—you beat it too hard.

Make It Your Own

Vegan? Use coconut cream and plant yogurt. The texture’s thicker, but still good.
Nut-free? Skip the nuts, or try roasted sunflower seeds for crunch.
Berry season? Swap mango for strawberries or raspberries—just watch the juice.
Winter? Pomegranate arils and ripe pear cubes work.
Too much fruit? The recipe is flexible—just scale up or down.

Storage and Serving

Fridge: Cover tightly, but it’s best eaten the same day. If you must prep ahead, add nuts and cherries at the last minute.
Room temperature: Don’t leave it out—cream and fruit don’t do well with heat.
Freezer: Not recommended, unless you like icy, weepy textures.

Pairing Ideas

Ambrosia is great next to pancakes, a simple sponge cake, or as a sweet counterpoint to spicy mains. Personally, I like it with cardamom chai, or as a bright finish to a heavy meal. Try it with:

A ginger-snap crumble on top
A drizzle of honey and a sprinkle of chaat masala for unexpected vibes
Alongside our lemon poppy seed loaf or coconut milk cake

A Bit of Real-Life Kitchen Drama

First try: Regular yogurt, which turned the salad into a watery mess. Oh well.
Second round: Greek yogurt, drained fruit, and no marshmallows—much better.
Third attempt: Threw in some orange zest and vanilla. Big improvement.
Final version: Fresh coconut, Amul cream, Greek yogurt, and careful folding. This is what I serve to friends, and the one that actually gets compliments.

Nutrition & Safety

Per serving (about 1/8th of the bowl): around 220 kcal, 15g fat, 20g carbs, 3g protein.
Keep in mind, brands vary and, let’s be honest, snacking while prepping changes things. For safety, keep it chilled and serve within 24 hours.

FAQ

Can I use tinned fruit? Yes, but drain it well and pat dry—no syrup allowed.
Can I make this vegan? Yes, with coconut cream and plant yogurt. It’s denser but still nice.
How do I keep it from getting watery? Drain your fruit, skip marshmallows, maybe add a bit more yogurt.
Can I make this ahead? Up to 4 hours, but add nuts and cherries just before serving.
How do I scale this? Double or halve everything—just mix in batches to keep the texture right.
Can I use whipped topping instead of cream? You can, but real cream tastes better and holds up better.

Perfect Ambrosia Fruit Salad Recipe for Any Occasion

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Calories

220

kcal

Total time

minutes

A creamy, tropical fruit salad without marshmallows—lightened with Greek yogurt, brightened with orange zest, and full of fresh mango, pineapple, grapes, and coconut. Perfect for Indian celebrations or as a sweet, no-fuss dessert. Gluten-free, easily made vegan, and always a crowd favorite

Ingredients

Heavy cream (35% fat), cold – 300g (1¼ cups)
Greek yogurt (plain, thick) – 100g (½ cup)
Powdered sugar (icing sugar) – 30g (¼ cup)
Orange zest, freshly grated – 2g (1 Tbsp)
Fresh pineapple, chopped, drained – 150g (1 cup)
Fresh mango, chopped, slightly underripe preferred – 150g (1 cup)
Orange segments, peeled, deseeded, chopped – 100g (½ cup)
Green grapes, halved – 75g (½ cup)
Freshly grated coconut (not dessicated) – 75g (½ cup)
Maraschino cherries – 40g (¼ cup), optional for color
Slivered almonds or peanuts – 20g (2 Tbsp), optional for crunch
Pure vanilla extract – 5g (1 tsp)
Citrus juice (lemon or orange, optional) – a squeeze to prevent browning if using apples or pears

Directions

1. Prep Fruit (10 minutes)
Wash, peel, core, and chop all fruits into bite-sized pieces (around 1.5 cm). Segment oranges and halve grapes. Gently toss together in a large bowl. If you’re using apples or pears, toss with a squirt of citrus juice to prevent browning.
2. Whip Cream & Yogurt (5 minutes)
Chill your bowl and beaters for at least 5 minutes. Add cold heavy cream, Greek yogurt, powdered sugar, vanilla extract, and orange zest. Whip on medium-high until soft peaks form—mixture should hold its shape for a few seconds when the whisk is lifted. Do not over-whip.
3. Fold Fruit into Cream (3 minutes)
Add half the whipped mixture to the fruit. With a spatula, gently lift from the bottom and fold over the top until just combined. Add remaining cream and fold again. The mixture should be streaky at first, then uniform, with fruit pieces visible and cream clinging evenly.
4. Add Coconut & Nuts (2 minutes)
Sprinkle freshly grated coconut and slivered almonds (or peanuts) over the top. Fold once or twice more to distribute evenly.
5. Chill & Serve (30 minutes to 4 hours)
Transfer to a pretty serving bowl, cover, and refrigerate at least 30 minutes (or up to 4 hours). Garnish with extra cherries, coconut, and nuts just before serving for the best color and crunch.

Notes

Troubleshooting & Tips
Watery salad: Always drain fruit well, especially grapes and pineapple. Skip marshmallows.
Cream won’t whip: Ensure cream, bowl, and beaters are very cold. Use full-fat cream.
Too sweet: Reduce sugar or add more yogurt for tang.
Brown fruit: Toss with citrus juice if prepping ahead.
Vegan option: Use coconut cream (chilled, solid part only) and dairy-free yogurt.
Nut-free: Omit nuts or use seeds instead.
Storage: Best eaten the same day. If making ahead, add nuts and cherries last.
Dietary Notes
Gluten-free: Naturally so; check yogurt/cream for additives.
Egg-free: Already egg-free.
Dairy-free/Vegan: Use coconut cream and dairy-free yogurt.
Sugar-conscious: Reduce sugar or use a substitute.