Creamy Vegan Ambrosia Fruit Salad With Pineapple

By
Jolinda Hackett
Jolinda Hackett
Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes.
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Updated on 10/5/21
Ambrosia fruit salad
LauriPatterson / Getty Images
Prep: 30 mins
Cook: 15 mins
Total: 45 mins
Servings: 4 servings
Nutrition Facts (per serving)
257 Calories
8g Fat
44g Carbs
8g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 257
% Daily Value*
Total Fat 8g 10%
Saturated Fat 4g 18%
Cholesterol 0mg 0%
Sodium 9mg 0%
Total Carbohydrate 44g 16%
Dietary Fiber 5g 18%
Protein 8g
Calcium 214mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Ambrosia is a fruit salad that is often attributed to the American South. It is usually made with what was once viewed as exotic canned fruit, as well as mayonnaise and at least one dairy product, such as yogurt, whipped cream topping, or sour cream. Marshmallows and maraschino cherries are also commonly added. 

If you are a vegan, mindful of sugar or cholesterol intake, or if you want to incorporate as many fresh ingredients as possible in your diet, with this list of ingredients, ambrosia might not sound like your kind of dish. 

This ambrosia however is different. With the exception of shredded coconut, it is made with only fresh fruit—pineapple, apples, oranges, strawberries, and grapes—and without dairy so it’s also suitable for a vegan diet. 

In this recipe, the fruity citrus sauce is simmered with cornstarch until thickened. Combined with silken tofu, the sauce gives the salad its typical creamy consistency without any mayonnaise. If the idea of a dessert with mayonnaise does not appeal to you, this vegan ambrosia might. 

Other than cooking the sauce, which takes just a few minutes, ambrosia consists of tossing together the ingredients. Like classic ambrosia, it should be chilled for at least 1 hour before serving so the flavors can meld. 

Although ambrosia is served chilled, it’s not only a dish for the summer. Serve it for brunch any time of the year or make it part of your vegan Thanksgiving spread. In the South, ambrosia is also a favorite dish to serve at Christmas. 

Ambrosia travels well, provided you put it in a cooler, which makes it a great dish to bring to a cookout, potluck, or party. 

Stored in an airtight container, ambrosia keeps in the fridge for up to 3 days.

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Ingredients

  • 1 cup chopped fresh pineapple
  • 1 cup sliced fresh apples
  • 1 cup orange slices
  • 1 cup strawberries (sliced)
  • 1 cup grapes
  • 1/2 cup shredded coconut
  • 1 tbsp. cornstarch
  • 1/3 cup lemon juice
  • 3 tbsp. sugar
  • 3 tbsp. orange juice
  • 1/2 cup soft (silken) tofu (pureed)
  • 2 tsp. grated orange zest
  • Optional: 1 tsp. poppy seeds

Steps to Make It

  1. In a large bowl, toss the fruit and coconut until well blended. Refrigerate.

  2. Combine the cornstarch with the lemon juice in a medium saucepan and stir until well blended. Place the saucepan over medium heat and add the sugar and orange juice. Cook, stirring constantly, until the mixture thickens, about 5 to 10 minutes. Remove the saucepan from the stove and allow to cool thoroughly.

  3. Fold the pureed tofu, orange zest, and poppy seeds if using into the juice mixture and chill for at least one hour.

  4. Immediately before serving, pour the dressing over the fruit and serve.

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