BRINGING BACK AMBROSIA

January 30, 2011

Ambrosia salad is a staple in many Southern homes during the winter months.  Maybe it’s because of the abundance of ripe citrus or a craving for something tart to contrast against decadent desserts. Recipes vary from home to home but they all have citrus and coconut.  My grandmother served her grapefruit-orange-pineapple Ambrosia in this retro glass jar.

Christmas has come and gone but we are still enjoying Ambrosia at our house.  I make the simplest version with just grapefruit, coconut and a sprinkle of sugar. Breakfast, lunch or dinner, this is a refreshing and healthy side.

AMBROSIA SALAD
You Will Need:
4 grapefruits
1/4-1/2 cup sweetened coconut
1 tablespoons sugar

Peel the grapefruit with a paring knife.
Section the grapefruit, cutting down either side of the white membrane.
*To catch the precious juice, do this over a bowl.
Drain some of the liquid (the amount is up to you) and drink with breakfast.
Fold in coconut and sugar.
Store in the refrigerator for days.

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