Summer Fruit Ambrosia Recipes

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SUMMER AMBROSIA



Summer Ambrosia image

We put a summery, tropical spin on a classic ambrosia salad with ginger, coconut, pineapple and more exotic flavors.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 13

1 three-inch piece (2 ounces) fresh ginger
1 cup granulated sugar
4 coconuts
2 plums, cut into 1/4-inch wedges
2 nectarines, cut into 1/4-inch wedges
2 kiwis, peeled and cut lengthwise into 1/3-inch wedges
1 half-pint blackberries
1/4 pineapple, peeled and cut into 1-inch cubes (or 1/2 papaya, peeled, seeded, and cut into 1-inch cubes)
3 oranges, peeled, pith removed, and cut into sections
1 3/4 cups shredded, sweetened coconut
2 cups heavy cream
3 tablespoons confectioners' sugar
3 tablespoons amaretto (optional)

Steps:

  • Preheat oven to 350 degrees. Slice ginger into 1/8-inch rounds. Place ginger slices, granulated sugar, and 2 cups water in a medium saucepan. Bring to a simmer; stir to dissolve sugar. Continue to simmer until mixture tastes strongly of ginger, about 20 minutes. Strain, and transfer ginger syrup to refrigerator to chill.
  • Pierce one of the soft coconut eyes with a screwdriver or ice pick. Drain the liquid, and discard. Repeat with remaining coconuts. Wrap a coconut in a kitchen towel; twist the ends of the towel, and gather them to form a handle. Bang the coconut against the floor until it cracks in half. Repeat with remaining coconuts.
  • Use the two most imperfect halves to make the shavings for garnish. Place these halves, flesh side down, on a baking sheet; place in oven. Bake about 20 minutes, until coconut flesh begins to pull away from shell. Remove from the oven, and let cool 5 minutes. Pry the coconut flesh away from shell in pieces that are as large as possible. Using a Japanese mandoline or a vegetable peeler, shave coconut into long strips. Place shavings in an even layer on a baking sheet. Return to oven; toast until golden around the edges, about 10 minutes. Set aside.
  • In a large bowl, toss plums, nectarines, kiwis, blackberries, pineapple, and oranges with 1 cup shredded, sweetened coconut and the reserved ginger syrup.
  • Place cream, confectioners' sugar, and amaretto, if using, in a chilled mixing bowl. Whisk until stiff peaks form. Place remaining coconut halves in bowls. Place 2 tablespoons of remaining shredded coconut and a dollop of whipped amaretto cream into the bottom of each coconut half. Spoon fruit mixture and syrup into coconut halves; top each with another dollop of cream. Garnish with a handful of toasted coconut. Serve.

AMBROSIA



Ambrosia image

Try Alton Brown's take on the Southern classic ambrosia, a holiday fruit salad with clementines, pineapples, maraschino cherries and even marshmallows.

Provided by Alton Brown

Categories     dessert

Time 2h30m

Yield 6 servings

Number Of Ingredients 9

1/2 cup heavy cream
1 tablespoon sugar
4 ounces sour cream
6 ounces homemade mini marshmallows, approximately 3 cups
1 cup clementine orange segments, approximately 6 clementines
1 cup chopped fresh pineapple
1 cup freshly grated coconut
1 cup toasted, chopped pecans
1/2 cup drained maraschino cherries

Steps:

  • Place the cream and sugar into the bowl of a stand mixer with the whisk attachment and whip until stiff peaks are formed. Add the sour cream and whisk to combine. Add the marshmallows, orange, pineapple, coconut, pecans and cherries and stir to combine. Transfer to a glass serving bowl, cover and place in the refrigerator for 2 hours before serving.

FRUIT AMBROSIA



Fruit Ambrosia image

Provided by Food Network

Categories     dessert

Time 7m

Yield 10 servings

Number Of Ingredients 7

2 cans chunky pineapple
2 cans fruit cocktail
2 cans tropical fruit cocktail
4 cans mandarin oranges
1 large container sour cream
1 bag miniature marshmallows
1 small jar Maraschino cherries

Steps:

  • Drain the liquid from all the cans of fruit. Thin the sour cream with whichever fruit juice you would like. Mix all the ingredients together with the thin sour cream.

SUMMER AMBROSIA FRUIT DESSERT



Summer Ambrosia Fruit Dessert image

Excellent, refreshing tropical fruit salad. If you don't use the mixed fruit, just use 2 cans of mandarin oranges. Serving suggestion: This is really good frozen!

Provided by Kitty Kat Cook

Categories     Dessert

Time 5m

Yield 10 serving(s)

Number Of Ingredients 7

2 (16 ounce) containers whipped topping
1 (14 ounce) can sweetened condensed milk
1 cup sweetened flaked coconut
1 (15 ounce) can mixed fruit, drained (optional)
1 (11 ounce) can mandarin oranges, drained
1 (6 ounce) can crushed pineapple, drained
1 cup walnuts (optional) or 1 cup pecans (optional)

Steps:

  • Gently mix all the ingredients.
  • Keep refrigerated, and enjoy!

AMBROSIA SALAD WITH YOGURT



Ambrosia Salad with Yogurt image

This recipe was handed down to me from my mom. It makes a great ambrosia salad.

Provided by Jenna

Categories     Salad     Fruit Salad Recipes

Time 10m

Yield 8

Number Of Ingredients 8

1 (20 ounce) can pineapple chunks, drained
1 ½ cups seedless green grapes
1 (11 ounce) can mandarin oranges, drained
1 cup flaked coconut
1 cup miniature marshmallows
¾ cup vanilla yogurt
½ cup chopped pecans
1 tablespoon white sugar

Steps:

  • Combine pineapple chunks, grapes, mandarin oranges, coconut, marshmallows, yogurt, pecans, and sugar in a large bowl; mix to combine. Serve immediately or for best results, chill for 2 to 3 hours.

Nutrition Facts : Calories 249.8 calories, Carbohydrate 33.7 g, Cholesterol 1.1 mg, Fat 12.9 g, Fiber 3.7 g, Protein 3.3 g, SaturatedFat 7.3 g, Sodium 30.5 mg, Sugar 28.1 g

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