Classic Ambrosia Fruit Salad with Greek Yogurt and Coconut (Print version)

A creamy no-cook ambrosia fruit salad made with Greek yogurt, coconut, pineapple, mandarins, marshmallows, cherries, and pecans.

# Ingredients:

For the salad

01 - 1 can (20 oz / 567 g) pineapple tidbits in juice, well drained

02 - 1 can (15 oz / 425 g) mandarin oranges in juice, well drained

03 - 1 cup (170 g) green grapes, halved

04 - 1 cup (85 g) sweetened or unsweetened shredded coconut

05 - 1 1/2 cups (75 g) mini marshmallows

06 - 1/2 cup (60 g) chopped pecans, lightly toasted

07 - 1/3 cup (55 g) maraschino cherries, drained, patted dry, and halved, plus more for topping

For the Greek yogurt dressing

08 - 1 cup (240 g) full-fat vanilla Greek yogurt

09 - 1-2 tablespoons honey, to taste

10 - 1/2 teaspoon vanilla extract

11 - Small pinch fine salt

# Instructions:

01 - Drain the pineapple and mandarin oranges very well. Let them sit in a strainer for 5-10 minutes, then pat the cherries dry and halve the grapes.

02 - In a large bowl, stir together the Greek yogurt, honey, vanilla extract, and salt until smooth. Taste and add more honey if needed.

03 - Add the pineapple, grapes, coconut, marshmallows, pecans, and cherries. Fold gently until everything is coated.

04 - Add the mandarin oranges last and fold just a few times so the segments stay mostly whole.

05 - Cover and refrigerate for at least 1 hour. Stir gently, spoon into a serving bowl, and garnish with extra coconut and cherries before serving.

# Good to know:

01 - Chill for at least 1 hour before serving for the best texture.

02 - Best made the same day or up to 1 day ahead.

03 - Use fruit packed in juice rather than heavy syrup when possible.

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