Ambrosia is a traditional Southern fruit salad and an absolutely essential part of the Southern holiday meal. It is imperative that you use freshly grated coconut and the very best oranges. Sweeten sparingly and add just enough sherry to enhance, not overwhelm, the dish. A fine Ambrosia is far greater than the sum of its parts. Sadly, today you find many versions made with canned fruit cocktail, maraschino cherries and marshmallows. This recipe is the real deal.
- 12 large navel oranges
- 2 1/2 cups freshly grated fresh coconut (1 medium coconut)
- 3 tablespoons sugar
- 3 tablespoons cream sherry
- 1/4 teaspoon salt
Using a sharp knife, peel the oranges, removing all the bitter white pith. Working over a bowl, cut in between the membranes to release the sections. Squeeze the juice from the membranes over the oranges in the bowl.
Two to four hours before serving, stir in the coconut, sugar, sherry and salt.
The recipe can be prepared through Step 1 up to 1 day ahead.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
196 calories; 9g total fat; 0mg cholesterol; 56mg sodium; 29g carbohydrates; 7g fiber; 3g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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