Citrus and Coconut Ambrosia
Published April 3, 2024
- Total Time
- 40 minutes
- Prep Time
- 5 minutes
- Cook Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2small grapefruit
- 2large navel oranges
- 4blood oranges
- ¼cup orange liqueur
- 1tablespoon orange marmalade
- ½cup shredded unsweetened coconut
- 2tablespoons granulated sugar
Nutritional analysis per serving (6 servings)
196 calories; 5 grams fat; 4 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 34 grams carbohydrates; 5 grams dietary fiber; 28 grams sugars; 2 grams protein; 6 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 375 degrees. Cut off tops and bottoms of grapefruit and oranges so they’ll sit on a cutting board without wobbling. With a sharp knife, remove the peel and pith from each fruit.
- Step 2
Holding each grapefruit and navel orange over a serving bowl, use a small sharp knife to cut between membranes to remove segments from the fruits. Using your hands, squeeze any juice from the citrus remains over the segments. Discard the remains. Cut blood oranges crosswise into thin slices and add to bowl.
- Step 3
Stir together orange liqueur and marmalade, and add to the bowl. Gently mix fruit, cover and refrigerate until ready to serve, at least 30 minutes.
- Step 4
Meanwhile, make the coconut topping: In a small ovenproof skillet or baking pan, Spread coconut and sugar in a thin layer. Toast the mixture for a few minutes in the oven until lightly browned and fragrant. (Alternatively, you can toast in a 375-degree toaster oven.) Remove and cool. (You can also do this in advance.)
- Step 5
Serve ambrosia in small bowls or wide goblets, with coconut mixture sprinkled on top at the last minute.
Private Notes
Comments
read the recipe. it says exactly what to do.
This has more or less been my Sunday AM fruit salad for years, except I've been using elderflower liqueur for the booze and mixing in large coconut shreds. There's magic between the grapefruit and elderflower. But toasting the coconut is a game changer, can't wait to try it. Thanks David!
My parents, in the early years of their marriage (1950), used to make this often on a Saturday and invite friends over to enjoy. Daddy would crack and grate the fresh coconut and Mother would peel and section the oranges. She also would bake a fresh coconut cake to eat with the ambrosia. Simple pleasures in the South.
I used Sumo oranges (the wrinkly ones) instead of Navel oranges. Also used Blood Orange liqueur. Came out great!
A Christmas tradition at our house for the last 55 years. My mother-in-law taught me how to do it with the case of grapefruit their Florida friends sent them each year. We skip the coconut and liqueur. Especially refreshing winter treat that keeps in the refrigerator several days-although it rarely lasts more than a couple. We are much more apt to eat this citrus once it's cut like this any time of year.
Nick - pomelo could substitute directly for the grapefruit. I expect you could also instead make up the volume with oranges, and add some lemon juice for acidity. If using the oranges and lemon juice, reduce the sugar a smidge, since you'll be missing the bitterness from the grapefruit.