My aunt makes this for every spring gathering and the bowl is always scraped clean by noon. You only need 4 ingredients to throw it together.

This southern 4-ingredient ambrosia salad is the exact kind of thing my aunt brings to every spring gathering, from Easter brunch to baby showers. She plunks down a big glass bowl of this creamy white fluff, and by noon it’s always scraped clean. It’s a classic church-basement style dessert salad—sweet, lightly tangy, and packed with bright orange and yellow fruit. With just four pantry-friendly ingredients and zero cooking, it’s perfect for busy days when you want something nostalgic and crowd-pleasing without a lot of effort.

Serve this ambrosia salad well-chilled in a clear glass bowl so you can see all the colorful fruit peeking through the creamy fluff. It’s great alongside a spring or summer spread: baked ham, deviled eggs, potato salad, and simple grilled chicken all pair nicely with its sweetness. I like to set out small dessert bowls or punch cups and a big spoon so people can help themselves. It also works as a make-ahead dessert for potlucks, brunches, or backyard barbecues—just keep it cold until serving so it stays light and refreshing.

Servings: 8

1 (20-ounce) can pineapple tidbits in juice, well-drained

Drain the canned pineapple tidbits and mandarin oranges very well. Pour each into a fine-mesh strainer or colander and let them sit for at least 5–10 minutes, gently pressing with the back of a spoon to remove excess liquid. This helps keep the salad thick and fluffy instead of watery.

In a large mixing bowl, add the sour cream. Give it a quick stir to smooth it out so it’s easier to combine with the other ingredients.

Add the well-drained pineapple tidbits and mandarin oranges to the bowl with the sour cream. Gently fold everything together with a spatula until the fruit is evenly coated in the creamy mixture.

Add the mini marshmallows to the bowl. Fold them in gently, scraping down the sides and bottom of the bowl, until the marshmallows and fruit are evenly distributed and the mixture looks like a creamy white fluff with pops of orange and yellow fruit.

Cover the bowl tightly with plastic wrap or a lid and refrigerate for at least 2 hours, or up to overnight. This chilling time lets the marshmallows soften slightly and the flavors meld, giving you that classic ambrosia salad texture.

When ready to serve, give the salad a gentle stir to freshen it up, then transfer it to a clean glass serving bowl if you’d like it to look extra pretty on the table. Serve chilled, and return any leftovers to the refrigerator promptly.

You can easily tweak this 4-ingredient ambrosia salad to fit your family’s tastes while keeping it simple. For a slightly sweeter and lighter version, swap half of the sour cream for whipped topping (use 1 cup sour cream and 1 cup thawed whipped topping), but keep the total number of ingredients at four by replacing, not adding. If you love coconut, you can substitute 1/2 cup of the mini marshmallows with 1/2 cup shredded sweetened coconut, but note that this technically adds a fifth distinct element, so I usually only do this when I’m not sticking to the strict 4-ingredient rule. You can also change the fruit: use pineapple chunks instead of tidbits for bigger bites, or a fruit cocktail mix in place of the pineapple, as long as you keep one can of pineapple or citrus for that classic flavor. For a slightly tangier salad, choose full-fat sour cream; for a lighter option, use light sour cream, but avoid fat-free, which can turn watery. Food safety tips: Always keep this salad refrigerated because it contains dairy. Don’t leave it out at room temperature for more than 2 hours (or 1 hour if it’s a hot day above 90°F). Use clean utensils when serving to avoid cross-contamination, and store leftovers in an airtight container in the fridge for up to 3 days. If the salad looks overly watery after sitting, give it a gentle stir and, if needed, fold in a small handful of extra mini marshmallows right before serving to absorb excess moisture.