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Ambrosia
Fresh fruit with a hint of sweet and tart
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Jenn's notes - Coconuts can sometimes be
rancid, you may want to buy an extra one. Oranges can be cut one day
ahead and chilled covered. Ambrosia can be chilled up to two hours
before serving. |
| Quantity |
Ingredients |
Preparation Notes |
| 1 |
Medium Coconut |
- Preheat oven to 400 with rack in the middle
- Pierce the softest eye of the coconut with a small
screwdriver
- Drain liquid and discard liquid
- Bake coconut in a shallow baking pan until it
cracks (about 20 minutes) and cool
- When cool, wrap in a towel and break shell with a
hammer
- Pry flesh from shell with a screwdriver and peel
off brown membrane with a vegetable peeler
- Rinse coconut flesh
- Coarsely grate coconut on large holes of a box
grater using light pressure in long stokes to produce long feathery flakes
- Cut peel and pith from oranges with a sharp paring
knife
- Working over a large bowl, cut segments free from
membranes, letting the segments drop into the bowl.
- Gently toss oranges with coconut, sugar, salt and
sherry.
- Chill at least one hour.
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| 8 |
Large Navel
Oranges |
| 2 Tbsp |
Sugar |
| Pinch |
Kosher or Sea
Salt |
| 3 Tbsp |
Cream Sherry |
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Download print friendly version of this recipe from the Soltys
Family Favorite Recipe Collection.
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