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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.
Course Salad, Side Dish
Keyword Ambrosia Salad, Fruit Ambrosia
Prep Time 45 minutes
Total Time 45 minutes
Servings 9
Calories 357kcal
Author Debby - www.AFeastfortheEyes.net

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 ΒΌ-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