Cara Cara Orange Vanilla Ambrosia Salad

A bright, creamy throwback that never goes out of style. This ambrosia leans lighter with Greek yogurt and gets a sunny twist from The Olive Leaf Cara Cara Orange Vanilla White Balsamic—it adds citrusy zip and a hint of vanilla that wakes up every bite.

Ingredients (8–10 servings)

• 1 can (20 oz) pineapple chunks, drained
• 1 can (20 oz) mandarin oranges, drained
• 1 can (20 oz) tropical fruit mix, drained
• 2 bananas, sliced
• 1 cup seedless red grapes
• 12 oz plain Greek yogurt (fat-free or preferred)
• 3 Tbsp The Olive Leaf Cara Cara Orange Vanilla White Balsamic
• 1½ cups mini marshmallows
• 1 cup flaked coconut, divided (½ cup in salad + ½ cup for toasting)

Directions

1. Combine. In a large bowl, add pineapple, mandarins, tropical fruit, bananas, grapes, yogurt, white balsamic, marshmallows, and ½ cup coconut. Fold gently to coat.
2. Chill. Cover and refrigerate at least 1 hour (up to 24 hours).
3. Toast & serve. For the topping, heat oven to 325°F. Spread remaining ½ cup coconut on an ungreased sheet; toast, stirring once, until lightly golden. Cool. Spoon ambrosia into bowls or cups and finish with toasted coconut.

Tips & Easy Swaps

• Drain well: Extra juice waters down the dressing—let canned fruit sit in a strainer 5–10 minutes.
• Dairy-free: Use coconut yogurt; swap marshmallows for coconut chips if needed.
• Citrus options: Try Sicilian Lemon, Grapefruit, or Honey Ginger White Balsamic for a different vibe.
• Make-ahead: Mix everything except bananas; fold them in right before serving.
• Add crunch: Stir in chopped pecans or pistachios just before serving.

Why White Balsamic Works

White balsamic brings bright acidity and vanilla-citrus notes that balance the fruit’s sweetness and keep the salad looking fresh and vibrant (no dark dressing).