Fruit Ambrosia is a classic Southern dessert. Rather than using canned fruit and fake “whipped topping”, this updated recipe uses fresh fruit and real whipped cream with a blend of sour cream, orange zest and vanilla. The technique of macerating fresh citrus fruit, and allowing the fruit juices to drain, yields a fluffy fruit salad that is creamy, not over-the-top sweet. Just add toasted sweetened coconut and you have an updated version of Fruit Ambrosia that tastes both fresh and perfect.
Fruit Ambrosia brings back childhood memories of Thanksgivings Past. My mother, always made Fruit Ambrosia, and I love it to this day. I don’t remember how she made it, and she never wrote it down. She always added coconut and maraschino cherries. Yum.
I forgot about this classic Southern dish, until the December-January 2013 issue of Cook’s Country Magazine arrived. I took one look at their Fruit Ambrosia recipe and I made a note that I had to make this childhood dish.
Today, I attended a baby shower for a sweet, young, friend . We were asked to bring a salad. What perfect timing! I had just purchased the last of the seasonal Texas Ruby Red Grapefruit (that I dearly love), and I also found Blood Oranges and Cara Cara Oranges were in the produce aisle. Score!
If you’ve never tried Blood Oranges, I hope you can find still find some while they are in season.
They are such a beautiful color, and have a deep citrus flavor. Yum!
This one orange came from the tree that my husband has lovingly nurtured in our backyard. I zested it, before adding it to the fruit salad.
What makes this fruit salad recipe a bit different is that the cut fruit is macerated with a little sugar, and then set into a colander that is set into a bowl. This allows the fruit juices to drain (and it became a delicious morning juice drink), thus the salad doesn’t become soggy. Such pretty colors!
Instead of using that frozen “fake” whipped topping, I used real whipped cream. To that sour cream, orange zest, pure vanilla and confectioner’s sugar is added. After tasting it, I thought it needed a little bit more sugar. So, my suggestion is to sweeten it to your liking.
Coconut is definitely a traditional component to this fruit salad. If you hate coconut, skip this. We love coconut, so I toasted some in the oven (350F) for about 8-10 minutes. You can definitely make all the components ahead. Just keep the fruit and whipped cream mixture refrigerated, and blend the salad right before serving. I transported the components, separately, and mixed it up at the future Grandmother’s house.
That “potted garden” that you see in the background is a cake! I thought it was adorable. I’ve never worked with Fondant, and I was impressed with how she explained that she used Rice Krispy treats as the molds for the veggies, and then used colored fondant to create the vegetables. The “dirt” was Oreo cookies and graham crackers. Too cute.
TASTING NOTES: Without the whipped cream, these particular oranges (and grapefruit) are sweet and delicious– and guilt-free. Of course, once the whipped cream is added, this becomes a creamy dessert that is refreshing and addictive. I didn’t feel one bit of guilt, as I went back for seconds. I will definitely make this Fruit Ambrosia again, and it was perfect to bring to a pot luck.
No judgement, here, if you decide to add maraschino cherries or resort to using canned fruit!
Fruit Ambrosia
Fruit Ambrosia is a classic Southern dessert, Rather than using canned fruit and fake "whipped topping", this recipe uses fresh fruit and real whipped cream with a blend of sour cream, orange zest and vanilla. The technique of macerating fresh citrus fruit, and allowing the fruit juices to drain, yields a fluffy fruit salad that is creamy, not over-the-top sweet. Just add toasted sweetened coconut and you have an updated version of Fruit Ambrosia.
Servings: 9
Calories: 357kcal
Ingredients
For the fruit
- 5 large oranges I used a combination of blood orangeCara Cara orange and naval oranges
- 2 large grapefruits I used Texas Ruby Reds
- 1 pineapple peeled, cored, and cut into 1/2-inch pieces (4 cups)
For the "dressing"
- 5 tablespoons confectioners' sugar 1 1/4 ounces
- 1 cup heavy cream
- 1/2 cup sour cream
- 1/2 teaspoon vanilla extract
Optional garnish
- 1 1/2 cups sweetened shredded coconut, 4 1/2 ounces; toasted and cooled
Instructions
For the coconut:
- Preheat the oven to 350F and spread the coconut in an even layer. Toast for 8-10 minutes, turning the coconut (with a spatula) halfway between. Watch closely, that it's ready when it turns golden brown. If you're not careful, it can easily burn. Set aside to cool.
For the fruit:
- Grate 1 teaspoon zest from 1 orange; set aside.
- Cut away peel and pith from oranges and grapefruits.
- Quarter oranges and grapefruits, then slice crosswise into ¼-inch-thick pieces. NOTE: I recommend using the “supreme” method of slicing the grapefruits, which is more time-consuming. This isn’t mandatory, but the membrane in between slices can be a bit “chewy”.
- Combine oranges, grapefruits, pineapple. Taste the fruit. I find that my fruit was very fresh, and quite sweet (including the grapefruit) so I didn’t need to add sugar. Otherwise, add 2 tablespoons sugar in bowl and toss gently to combine. Transfer fruit mixture to colander set over bowl and let drain for 30 minutes, stirring occasionally; discard liquid (or save for another use).
For the whipped cream:
- Using a stand (or hand) mixer fitted with the whisk attachment, whip cream, sour cream, remaining 3 tablespoons sugar, orange zest, and vanilla together on medium-low speed until foamy, about 1 minute.
- Increase speed to high and whip until stiff peaks form, 1 to 3 minutes.
- Taste the whipped cream. I found that I needed to add a couple more tablespoons of sugar and a little more vanilla. So, adjust to your personal taste.
- Gently fold fruit mixture, whipped cream mixture, and coconut together in bowl. Serve.
Notes
NOTE You can prepare the fruit up to 24 hours in advance and the dressing up to 4 hours ahead.
NOTE: For make ahead, refrigerate the components separately and combine to serve.
Recipe adapted from : Cook’s Country Dec-Jan 2013
Nutrition
Calories: 357kcal | Carbohydrates: 42g | Protein: 4g | Fat: 22g | Saturated Fat: 16g | Cholesterol: 43mg | Sodium: 27mg | Potassium: 509mg | Fiber: 7g | Sugar: 30g | Vitamin A: 1605IU | Vitamin C: 126mg | Calcium: 105mg | Iron: 1mg
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What a great idea to add Blood Oranges to Ambrosia. Such a great color.
looks pretty good, I am going to try to move away from all the marshmallows I use at Christmas.
Pam
It looks delicious, it's certainly very good. Congratulations and happy Sunday!
Mon'Em Cuisine
My mom used to make ambrosia, too… love the stuff!
I've never had ambrosia but it's one of those things I definitely need to try one of these days…
Absolutely, without a doubt the MOST beautiful Ambrosia salad I have EVER seen! Gorgeous!!! 🙂
Delightful! This post, the salad, seeing your wonderful face… All delightful!
Ambrosia also brings back childhood memories for me too as I grew up in the south. Thanks for the tip about draining the juice in a colander. I've always served it right away. I don't believe I've ever used whipped cream – yummy idea.
Sam
Oh, I so love ambrosia! My mom used to make one before and yours is so delightful! I think will gonna make your recipe one of these days.