Craig Claiborne’s Ambrosia

Recipe from Ethel Banta

Adapted by Craig Claiborne

Total Time
20 minutes
Rating
3(23)
Comments
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This mixture of oranges, bananas, grated coconut and sugar is a dessert that is considered by many to be as Southern as magnolias and mint juleps. Craig Claiborne brought this recipe to The Times in 1987 after spending Thanksgiving at the Elgin mansion house, a Greek Revival-style home, in Natchez, Miss., built between 1840 and 1855, and owned by Dr. William Calhoun and his wife, Ruth Ellen. Ethel Banta, Ms. Calhoun's sister, contributed this recipe.

Need a few tips on how to segment citrus? Here's a video. —Craig Claiborne

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Ingredients

Yield:12 servings
  • 6valencia or navel oranges
  • 2cups grated coconut
  • 2cups banana slices
  • ¾cup confectioners' sugar
  • ¼ to ½cup freshly squeezed orange juice
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)

148 calories; 5 grams fat; 4 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 28 grams carbohydrates; 4 grams dietary fiber; 19 grams sugars; 2 grams protein; 4 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

  1. Step 1

    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.

  2. Step 2

    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.

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3 out of 5
23 user ratings
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Comments

Dianne McIntosh

I have lived in the deep South all of my 66 years and have never seen an ambrosia that included bananas.

Annie

My grandmother was from Texas and always included this on Thanksgiving. Her version had canned mandarin oranges, pink grapefruit, pineapple, shredded coconut and maraschino cherries on top.

Ward Lamb

I was born in Georgia and have lived here all my 68 years. I have seen bananas in ambrosia. They're not so good in leftovers, tho. My mother used to slice bananas, if using, only for the bowl she was serving so that they were fresh and firm, for bananas that is. As to ingredients other than those called for in the recipe, one is limited only by ones' imagination. A few chopped pecans or the ever popular kid's favorite, red cherries, halved and added at the end like bananas.

Dianne McIntosh

I have lived in the deep South all of my 66 years and have never seen an ambrosia that included bananas.

Mike Hawley

Your Mama raised you right!

Jenn S

Agree, I've never ever seen bananas! Just oranges, pineapple, & coconut in ours from the ATL area, with garnishes of cherries & pecans. I prefer this version from Southern Living: https://www.southernliving.com/syndication/ambrosia-3

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Credits

Ethel Banta

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