Modern Ambrosia Salad

Serves 4
I love the cool, sweet contrast of fruit to cream in this retro 1950s fruit salad, but not the typical commercial recipe ingredients—fake-cream Cool Whip and marshmallows. So I’ve modernized and cleaned it up it with honey-sweetened yogurt and the addition of kiwis.


  • 3 mandarin oranges, peeled and sectioned, sections cut in half crosswise (1 cup)
  • 1/2 fresh pineapple, cut in chunks (2 cups)
  • 3 kiwis, peeled, quartered lengthwise and sliced crosswise (1 cup)
  • 1 cup sweetened coconut, plus some for garnish
  • 1 cup plain, thick Greek yogurt
  • 1 tablespoon honey
  • 1/2 teaspoon vanilla


  1. Place orange sections, pineapple, kiwi, and coconut in a bowl. Toss to combine.
  2. Whisk together the yogurt, honey, and vanilla. Fold into the fruit. Garnish with coconut and serve.
cook's note
Mandarins are a beautiful little fruit with a unique and different citrus flavor. But since fresh ones are not often available, even in season, I keep a few cans in the pantry. They’re great for a quick salad add-in or dessert—they will help you if you let them. For instance, in Orange Creamsicle Float (page 257), they are muddled before the ice cream and some soda are added, for a quick and satisfying sweet. Or serve with canned lychees and fortune cookies to complete a Chinese feast, or with squares of bittersweet chocolate and toasted nuts for a snack.
Need help with the ingredients? Check our pantry list: