OUR BEST AMBROSIA RECIPE EVER
Provided by Emily Nabors Hall
Time 20m
Number Of Ingredients 7
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.
AMBROSIA
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
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.
SOUTHERN STYLE AMBROSIA
This gets raves at every occasion I serve it! A delightful make ahead no-cook, no-fuss addition to the menu that brightens up any holiday table.
Provided by Gael King @gaelking
Categories Fruit Sides
Number Of Ingredients 10
Steps:
- Blend cream cheese, sugar, and cream.
- Add Cool Whip. Stir until smooth.
- Set aside 1/2 of cherries and 1/3 of coconut. Add remaining fruits, nuts, marshmallows, and coconut to cream mixture and blend.
- Refrigerate 4 hours or overnight.
- Before serving, top with reserved cherries and ring bowl with coconut.
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- Peel the oranges with a sharp paring knife. Make sure to remove all of the white pith. Next, section the oranges by placing the blade along the inside of the orange membrane for each section. Run the blade to the center of the orange and pop out the orange section. When you section the oranges, be sure to do this over a bowl to catch all of the juice.
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