New South Ambrosia Recipes

OUR BEST AMBROSIA RECIPE EVER

Steps:

• Whisk together Greek yogurt, honey, 1 tablespoon water, vanilla bean paste, and salt in a medium bowl until smooth. (Store yogurt mixture, covered, in the refrigerator up to 2 days.)
• Cut peel and pith from oranges; cut oranges into ¼-inch-thick rounds. Cut pineapple lengthwise into ¼-inch-thick planks; cut planks into 2-inch pieces. (Store orange rounds and pineapple pieces in an airtight container in the refrigerator up to 1 day.)
• To assemble, spread yogurt mixture in a thick layer on a large platter. Arrange fruit over yogurt; drizzle with additional honey. Sprinkle with toasted coconut chips (breaking apart any larger chips), and serve.

AMBROSIA

Steps:

• Place the cream and sugar into the bowl of a stand mixer with the whisk attachment and whip until stiff peaks are formed. Add the sour cream and whisk to combine. Add the marshmallows, orange, pineapple, coconut, pecans and cherries and stir to combine. Transfer to a glass serving bowl, cover and place in the refrigerator for 2 hours before serving.

MAMA'S AMBROSIA

Steps:

• In a large bowl, mix together the oranges, fruit cocktail, walnuts, marshmallows, and coconut. Fold in the sour cream. Chill for at least an hour, and stir again before serving.

AMBROSIA

Steps:

• In a glass serving bowl, form a single layer of orange slices and top with a few slices of banana. Sprinkle a thin layer of coconut over the top. Repeat layering until all of these ingredients are finished, reserving a tablespoon of the coconut. Stir together the juices and honey, if using, and pour over the fruit. Follow with the Cointreau, if desired, and a final sprinkling of coconut. Serve immediately or cover and refrigerate for several hours.

CHRISTINA'S AMBROSIA

Steps:

• In a large mixing bowl, whip the cream cheese, pineapple, and sour cream until light. Mix in remaining ingredients. Divide among 4 serving bowls, sprinkle with remaining coconut and serve.

RED, WHITE AND BLUE AMBROSIA

Steps:

• Combine the heavy cream and confectioners' sugar in a large bowl. Whip with an electric mixer until thick but not grainy. Mix in sour cream.
• Use a rubber spatula to fold in the flaked coconut, pineapple, strawberries, blueberries and marshmallows until everything is evenly distributed. Cover and chill for at least 4 hours before serving. It tastes best if chilled overnight.

OLD SOUTH AMBROSIA

Steps:

• Grate coconut in bowl. Add peeled and sectioned oranges; discard membrane and seeds. Add pineapple, fruit cocktail, apples, bananas, and nuts. Sweeten with sugar, being careful not to add too much as the syrup from the fruit is usually sufficient. Chill before serving. This dessert is pretty garnished with cherries and served in a crystal bowl.

CRAIG CLAIBORNE'S AMBROSIA

Steps:

• Peel the oranges, cutting away all the white pith. Using a sharp stainless steel knife, carefully cut the juicy flesh from the membranes that surround it. Discard the membranes and any seeds. There should be about 5 cups of flesh.
• Put one-fourth of the orange sections in a crystal bowl and add half a cup of the coconut and half a cup of banana slices. Sprinkle with one-fourth of the sugar. Continue making layers until all the ingredients are used. Sprinkle with enough orange juice to moisten well. Chill and serve.

NEW SOUTH AMBROSIA

Steps:

• Note: cut oranges into bite size. Remove the pith. Leave the outer membrane on the grapefruit. Keep only the juice of the lemons.
• Divide all into 2 portions. Place half the fruit in the bowl.
• Sprinkle juice, coconut and pecans on top. Layer the rest of the fruit, coconut and pecans.
• Cover and chill at least 2 hours up to 24 hours before serving. Sprinkle the coconut, mint and cherries on top before you serve.