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Fruit Salad with Ricotta Pineapple Sauce

Rated as 3.67 out of 5 Stars

"This is my doctored up version of a diet ambrosia salad my mom always made. I admit that this sounds strange, but it really is sweet and refreshing on a hot summer day! (It's not as low-cal as hers.) It's also easy to adjust to your family's fruit preferences. Be sure to drain the fruit very well so the salad is not too soupy."
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20 m servings 271
Original recipe yields 10 servings


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  1. In a large non-metallic serving bowl, stir together the crushed pineapple, sugar, and ricotta cheese until well blended. Stir in the fruit cocktail, pineapple tidbits, strawberries, apples and nectarines. Cover, and refrigerate for at least 4 hours, or overnight. The longer you refrigerate before serving, the better it will taste.

Nutrition Facts

Per Serving: 271 calories; 3.7 56.9 6.2 13 58 Full nutrition

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Least positive

The ricotta remained grainy and gave this salad an odd texture.

Every time a recipe calls for ricotta , there will be people who gives a low rating followed by “the ricotta made it gritty/grainy/course”.

This was DELICIOUS!!! I excluded the ricotta and added the same amount of cottage cheese it was perfect.