Best Florida Ambrosia Salad Recipes

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FLORIDA AMBROSIA SALAD



Florida Ambrosia Salad image

Provided by Kris Wessel

Categories     Salad     Fruit Juice     Citrus     Fruit     Dessert     Christmas     Vegetarian     Buffet     Grapefruit     Tropical Fruit     Coconut     Pineapple     Vegan     Kumquat     Pomegranate     Apple Juice     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 to 12 servings

Number Of Ingredients 7

1 coconut
3 white pink grapefruits
3 navel oranges
1 pineapple, peeled, cored, and cut into 1/2-inch chunks
1 pint kumquats, cut on a diagonal into 1/4-inch-thick slices
1/2 cup pomegranate seeds
1/2 cup unsweetened apple juice

Steps:

  • Preheat the oven to 400°F.
  • Pierce the softest eye of the coconut with a metal skewer or small screwdriver and drain any liquid into a small bowl to sample-you should have about 1/2 cup liquid. (If the liquid tastes sweet, the coconut is fresh; if it tastes oily, the coconut is rancid and should be discarded.)
  • Bake the coconut for 15 minutes then transfer to a folded towel on a work surface. Using the back of a knife or a cleaver, crack the shell open. Break the shell into large pieces and use a strong knife to carefully remove the flesh from the shell. Using a vegetable peeler, remove the brown skin then shave the coconut into thin strips-you should have about 4 cups shaved coconut. Reserve 2 cups for the ambrosia salad; wrap and freeze the remainder for another use. DO AHEAD: Coconut shavings can stored, in an airtight container, in the refrigerator up to 1 week or frozen up to 3 months.
  • Using a serrated knife, cut the peel off the grapefruits and oranges. Cut the fruit crosswise into 1/2-inch-thick rounds then cut the rounds into bite-size pieces. Transfer to a large bowl; add the pineapple, kumquats, pomegranate seeds, 2 cups coconut shavings, 1/2 cup coconut juice, and the apple juice, and toss gently to combine. Serve at room temperature or chilled. DO AHEAD: Florida Ambrosia Salad can be prepared ahead and stored, covered, in the refrigerator up to 8 hours.

FLORIDA AMBROSIA SALAD RECIPE - (4.3/5)



Florida Ambrosia Salad Recipe - (4.3/5) image

Provided by á-4939

Number Of Ingredients 8

1 coconut
3 white pink grapefruits
3 navel oranges
1 pineapple, peeled, cored, and cut
into 1/2-inch chunks
1 pint kumquats, cut on a diagonal into 1/4-inch-thick slices
1/2 cup pomegranate seeds
1/2 cup unsweetened apple juice

Steps:

  • preheat the oven to 400°F. Pierce the softest eye of the coconut with a metal skewer or small screwdriver and drain any liquid into a small bowl to sample-you should have about 1/2 cup liquid. (If the liquid tastes sweet, the coconut is fresh; if it tastes oily, the coconut is rancid and should be discarded.) Bake the coconut for 15 minutes then transfer to a folded towel on a work surface. Using the back of a knife or a cleaver, crack the shell open. Break the shell into large pieces and use a strong knife to carefully remove the flesh from the shell. Using a vegetable peeler, remove the brown skin then shave the coconut into thin strips-you should have about 4 cups shaved coconut. Reserve 2 cups for the ambrosia salad; wrap and freeze the remainder for another use. ( DO AHEAD: Coconut shavings can stored, in an airtight container, in the refrigerator up to 1 week or frozen up to 3 months.) Using a serrated knife, cut the peel off the grapefruits and oranges. Cut the fruit crosswise into 1/2-inch-thick rounds then cut the rounds into bite-size pieces. Transfer to a large bowl; add the pineapple, kumquats, pomegranate seeds, 2 cups coconut shavings, 1/2 cup coconut juice, and the apple juice, and toss gently to combine. Serve at room temperature or chilled.( DO AHEAD: Florida Ambrosia Salad can be prepared ahead and stored, covered, in the refrigerator up to 8 hours)

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