Grapefruit And Orange Ambrosia Recipes

GRAPEFRUIT AMBROSIA

Steps:

• Cut peel, including all white pith, from fruit with a sharp paring knife and cut segments free from membranes. Halve grapefruit segments crosswise, then transfer to a bowl. Stir in coconut, Campari, sugar, and a pinch of salt and chill 15 minutes.
• Just before serving, stir in nuts.

CITRUS AMBROSIA SALAD

Steps:

• Cut orange and grapefruit slices into quarters; arrange alternately on large plate with clementine slices.
• Top with marshmallows, coconut and pomegranate seeds.
• Mix remaining ingredients; drizzle over fruit just before serving.

GRAPEFRUIT AND ORANGE AMBROSIA

Steps:

• Mix all ingredients together after preparation.
• Try to refrigerate for at least 2 hours before eating, in my house it is hard to wait. :).

AMBROSIA

Steps:

• Peel the oranges, removing as much of the pith (the white lining under the skin), discarding the pith and the peeling.
• Over a large bowl, section the oranges, removing the membranes, any pith left and the seeds, retaining all of the pulp and juice.
• Over the same bowl repeat the process for the grapefruit mixing the fruit sections together. Add the fresh, peeled, cored and chopped pineapple or add the canned pineapple including the juice. Stir well to blend the fruits and the juices. Cover the bowl and refrigerate until ready to serve.
• Many families like to add other fruit and nuts such as the cherries, coconut, bananas and/or pecans. You may want to serve these additions in small bowls beside the fruit and let each make their own combination. The bananas, coconut and pecans will soften if you have leftovers, so I like to leave the oranges, grapefruit and pineapple separate. These three will keep 3 days easily in the refrigerator.
• Yield is based on the size of bags that you purchase.
• * Your best friend when preparing this dish is a good, sharp knife. I use a filet knife; the blade is long but narrow and lightweight and very sharp.