New South Ambrosia Food

OUR BEST AMBROSIA RECIPE EVER

Steps:

• Whisk together Greek yogurt, honey, 1 tablespoon water, vanilla bean paste, and salt in a medium bowl until smooth. (Store yogurt mixture, covered, in the refrigerator up to 2 days.)
• Cut peel and pith from oranges; cut oranges into ¼-inch-thick rounds. Cut pineapple lengthwise into ¼-inch-thick planks; cut planks into 2-inch pieces. (Store orange rounds and pineapple pieces in an airtight container in the refrigerator up to 1 day.)
• To assemble, spread yogurt mixture in a thick layer on a large platter. Arrange fruit over yogurt; drizzle with additional honey. Sprinkle with toasted coconut chips (breaking apart any larger chips), and serve.

NEW SOUTH AMBROSIA

Steps:

• Note: cut oranges into bite size. Remove the pith. Leave the outer membrane on the grapefruit. Keep only the juice of the lemons.
• Divide all into 2 portions. Place half the fruit in the bowl.
• Sprinkle juice, coconut and pecans on top. Layer the rest of the fruit, coconut and pecans.
• Cover and chill at least 2 hours up to 24 hours before serving. Sprinkle the coconut, mint and cherries on top before you serve.

OLD SOUTH AMBROSIA

Steps:

• Grate coconut in bowl. Add peeled and sectioned oranges; discard membrane and seeds. Add pineapple, fruit cocktail, apples, bananas, and nuts. Sweeten with sugar, being careful not to add too much as the syrup from the fruit is usually sufficient. Chill before serving. This dessert is pretty garnished with cherries and served in a crystal bowl.