Skip the Traditional Ambrosia Salad for This All-Natural Version
Ambrosia is such a classic holiday dish—but it's also a little much.
The tiny marshmallows, globs of whipped cream, and can after can of syrup-soaked artificially colored fruit puts it firmly in the dessert category—and there are much more fun Christmas desserts to be had out there.
If you're craving a holiday fruit salad that's plenty sweet, but much fresher tasting, try this take on Ambrosia. It's still simple to make, but the combo of toasted coconut strips, fresh fruit and mint, and a touch of rum makes for a grownup flavor that's all yum.
Yields: 4 servings
Prep Time: 15 mins
Total Time: 15 mins
Ingredients
3/4 c.
coconut strips, such as these
4
large oranges, such as navel and Caracara
1/2
fresh pineapple, cut into 3/4-inch pieces
3 tbsp.
chopped fresh mint
1 tbsp.
good quality rum
Directions
Preheat oven to 350°F. Spread coconut on a rimmed baking sheet and bake until golden brown, 8 to 10 minutes. Cool completely
Cut away the peel and pith from oranges. Working over a bowl, hold an orange in your hand and use a paring knife to carefully remove the segments by cutting between the membranes; discard membranes. Stir together coconut, orange segments, pineapple, mint, and rum in a bowl.
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