Ambrosia was a must-have food of the Greek gods, according to ancient mythology. And today, it’s a popular fruit salad easy to make for any get-together. Our spin on the classic, dubbed Fruit Fluff, has a mixture of fresh or canned fruits, nuts, and cherries swirled in a base of mayonnaise and cream.
In a hurry? Canned pineapple, cherries, and mandarin oranges are easy substitutes for fresh fruit.
Keep salad in the refrigerator (below 40°F) until the very last moment. The longer a salad sits out at room temperature, the more time bacteria has to grow. And make sure to never leave anything out longer than 2 hours (or 1 hour if the temperature is over 90°F). If serving the salad outside, place your salad on top of another bowl filled with ice to help keep it chilled.
Beat cream with a mixer to soft peaks. Add mayonnaise, sugar, zest, and vanilla; beat to stiff peaks.
Toss pineapple, oranges, cherries, marshmallows, coconut, and pistachios with whipped cream dressing until coated.
Cover fruit salad and refrigerate two hours or until ready to serve. Store fruit salad in an airtight container for up to 48 hours.
% Daily Value*
Total Fat 26g 40%
Saturated Fat 11g 55%
Cholesterol 37mg 12%
Sodium 159mg 6%
Carbs 36g 12%
*Percent Daily Values are based on a 2,000 calorie diet.