Paula Deen Ambrosia

Paula Deen ambrosia takes 1 hour and fresh navel oranges, pink grapefruit and juicy pineapple to make a cool, citrusy fruit salad that serves 10 to 12. This make-ahead Southern fruit salad fits potluck tables, church suppers and holiday dinners, since it chills in the fridge until you are ready to serve.

Peel the oranges and grapefruit down past the white pith, because any pith left behind turns the whole bowl bitter. Skip it and the sweet pineapple can't cover the sharp, chalky bite in every spoonful.

Paula keeps the coconut, pecans, bananas and cherries in small bowls on the side, so each person builds their own mix. That also keeps the add-ins from going soft, and the plain citrus and pineapple base holds in the fridge for 3 days.

Paula Deen Ambrosia

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Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

10

servings

Prep time

30

minutes

Cooking timeminutes

Calories

120

kcal

Juicy orange and grapefruit sections tossed with pineapple chunks make a bright, chilled fruit salad with plenty of natural juice. Serve it plain or let everyone top their own bowl with coconut, pecans, bananas and cherries.

Ingredients

• 1 bag navel oranges
  

• 1 bag (pink if possible, as they are more colorful) grapefruit
  

• 1 large fresh (I use 1 large can of pineapple chunks in pineapple juice, 20 oz. can or more or less to taste) pineapple
  

• 1 jar drained and cut in halves (optional) maraschino cherries
  

• 1 (3 1/2 oz) can optional sweetened flaked coconut
  

• 1 cup chopped optional pecans
  

• sliced optional bananas
  

Directions

• Peel the oranges: Peel the oranges with a sharp knife, cutting away the skin and as much of the white pith as you can. Then discard both the peeling and the pith.
• Section the oranges: Hold each orange over a large bowl and cut out the sections, leaving the membranes, any leftover pith and the seeds behind. Keep all the pulp and juice, since that juice becomes the dressing for the salad.
• Section the grapefruit: Peel the grapefruit the same way, then section them over the same bowl so the fruit mixes with the oranges. Pink grapefruit gives you a prettier, more colorful bowl.
• Add the pineapple: Add the fresh pineapple, peeled, cored and chopped, or use the canned pineapple chunks with their juice. Stir well so the fruit and the juices blend together.
• Chill the fruit: Cover the bowl and refrigerate it until you are ready to serve. The plain citrus and pineapple mix keeps easily for 3 days.
• Set out the add-ins: Put the maraschino cherries, sweetened flaked coconut, chopped pecans and sliced bananas in small bowls beside the fruit. Then let everyone make their own combination.

Tools for this recipe

• Victorinox Fibrox 8-inch chef's knife, Pyrex 3-piece glass mixing bowl set, John Boos maple cutting board, 18 x 12. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use canned pineapple instead of fresh?

Yes, and Paula does it herself with a 20 oz. can of pineapple chunks in pineapple juice. Pour in the juice too, since it adds sweetness and helps the fruit stay moist.

How long does ambrosia keep in the fridge?

The oranges, grapefruit and pineapple keep easily for 3 days when covered and chilled. Bananas, coconut and pecans soften as they sit, so only add them to the bowls you plan to eat right away.

Why serve the coconut, pecans and bananas on the side?

They go soft and soggy once they sit in the juice, so leftovers lose their crunch. Setting them out in small bowls also lets each person pick the mix they like.

What kind of knife works best for sectioning citrus?

Paula calls a good, sharp knife your best friend for this dish, and she uses a filet knife. The long, narrow, lightweight blade slides between the membranes without crushing the fruit.

Can I make ambrosia ahead for a party?

Yes, build the orange, grapefruit and pineapple base up to 3 days ahead and keep it covered in the fridge. Then set out the cherries, coconut, pecans and bananas just before serving.