These last few days of summer fun have been sunny and bright. They've reminded me of the fabulous vacations we've spent in the tropics where the sun was shining and the food mouth-watering. I especially loved all of the beautiful fresh fruits that we enjoyed. I decided to bring some of my food memories to life and created my version of Ambrosia, filled with tropical fruit like pineapple and coconut along with some citrus fruit. Usually, this salad has mounds of cream, and the fruit is hardly noticeable. In this deliciously lighter and healthier version, the fruit is the star. It's is as simple as it gets and relies on the fruit and coconut for sweetness. It's nice to bring a little of the tropics back home.


Ingredients for Ambrosia:


2 oranges

1 grapefruit

2 cups cubed pineapple

1/2 cup shredded sweetened coconut

1 cup chopped pecans, toasted


Time-Saving Tip: Toast the coconut and pecans up to a few hours in advance of assembling the salad.


Let's see what we need.

We're ready to cook.


Lightly toast the pecans and coconut in a preheated 350-degree oven. The goal for the coconut is to dry it out and not to add any color. Cool both before proceeding with the recipe.


Slice both ends of an orange off and stand on a plate or cutting board. Use a knife to cut along the curve of the fruit, removing the skin and white layer. Hold the orange over a bowl and cut in between the membrane to remove the sections of the orange. Repeat the process with the second orange and grapefruit.


Combine the grapefruit, oranges, and juice in a large bowl. Add the pineapple and the rest of the ingredients.


It's ready! This Ambrosia is deliciously light. I bet if you give this a try, it will become a new favorite for you.


Ambrosia:


  • 2 oranges

  • 1 grapefruit

  • 2 cups cubed pineapple

  • 1/2 cup shredded sweetened coconut

  • 1 cup chopped pecans, toasted

  • Lightly toast the pecans and coconut in a preheated 350-degree oven. The goal for the coconut is to dry it out and not to add any color. Cool both before proceeding with the recipe.

  • Slice both ends of an orange off and stand on a plate or cutting board. Use a knife to cut along the curve of the fruit, removing the skin and white layer. Hold the orange over a bowl and cut in between the membrane to remove the sections of the orange. Repeat the process with the second orange and grapefruit.

  • Combine the grapefruit, oranges, and juice in a large bowl. Add the pineapple and the rest of the ingredients.

  • Time-Saving Tip: Toast the coconut and pecans up to a few hours in advance of assembling the salad.

2018 Cranberry Walk