Sweet mandarin oranges and juicy pineapple tidbits get folded into a cloud of freshly whipped cream lightened with a touch of sour cream, creating that classic tangy-sweet dressing ambrosia is known for. Shredded coconut and halved maraschino cherries add bursts of chew and color throughout, while a scattering of chopped pecans brings a nice contrast in texture if you want the crunch. Everything gets a long chill in the fridge so the flavors meld and the fruit turns cold and refreshing, more like a creamy dessert salad than a fruit bowl. It comes together in one bowl with no baking involved, which makes it an easy make-ahead side for potlucks or holiday spreads. This one is a solid pick for a gluten free table, since the whole dish is built from fruit, cream, and coconut rather than anything wheat-based.
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Spread the drained mandarin oranges and pineapple tidbits in a single layer on a paper-towel-lined sheet pan or colander and pat dry. Excess moisture will thin the dressing, so let them sit for 5 minutes until the surface is no longer wet.
In a large mixing bowl, beat the heavy cream and powdered sugar with a hand mixer on medium-high speed until stiff peaks form, 2–3 minutes.
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