Fresh citrus fruit and pineapple shine in this traditional version of ambrosia, which is graced by clouds of freshly grated coconut. Fresh coconut gives the dish a pillowy softness; however, you can substitute ⅔ cup dried, unsweetened coconut flakes in a pinch. This recipe is adapted from Miss Corson’s Practical American Cookery and Household Management (1886) by Juliet Corson.
Prep Time10 minutesmins
Total Time10 minutesmins
Servings: 6servings
Calories: 211kcal
Author: Jenny McGruther
Ingredients
4mediumnavel oranges
2cupschopped fresh pineapple
2cupsfinely grated fresh coconut(from 1 medium coconut)
2tablespoonsrum(optional)
¼cupsugar
Instructions
Working one at a time and using a sharp paring knife, slice the bottom and top quarter inch off of the oranges. Set each orange firmly on your cutting board, and then slice away its peel and white pith, exposing the fruit’s flesh and taking care not to cut too deeply into the fruit.
With the peel gone, hold the fruit firmly but gently, and slice the flesh away from the papery, transparent membrane. Discard the peel, pith, and membrane, and then place the remaining fruit into a large bowl.
Add the pineapple to the bowl, and then fold in the grated coconut. Sprinkle with rum and sugar. With a gentle hand, fold the ingredients together until evenly distributed, and then tip the salad into a serving bowl or serve it in individual dishes.
You can store ambrosia in a tightly covered container in the fridge for up to 3 days; however, it’s best consumed the day you make it.