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  • Citrus Ambrosia
  • Citrus Ambrosia
  • Citrus Ambrosia

Citrus Ambrosia

Food | January 06, 2017 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 3.50 out of 5)

Sure this CITRUS AMBROSIA is easy to prepare, but it’s also a wonderful tropical-tasting treat loaded with vitamin C. Here’s to healthy good eats!

Ambrosia is a type of fruit salad first introduced in the late 1800s in the Southern U.S. These first salads, named Ambrosia for their heady fragrance, were made using only orange, coconut and sugar. Nowadays Ambrosias are most often made using processed whipped cream, overly-sweetened coconut and mini-marshmallows. Marshmallows? I say, who needs all that sugar?!

My version for this CITRUS AMBROSIA stays much closer to the original intent – a light, fragrant, citrus salad enhanced with a complimentary dairy, and yes, coconut.

Here’s what makes this CITRUS AMBROSIA so wonderful:

1) CITRUS – Include your favourite citrus fruit when you prepare this at home, but I can assure you navel oranges, blood oranges, pink grapefruit, tangerines and lime may just be the perfect combination. Look for seedless varieties.

2) DRESSING – I love making this salad with plain, organic yoghurt, then sweetening it with pure Canadian maple syrup. Feel free to substitute the syrup for agave nectar or honey, but do stay away from processed sugar – using it adds nothing of interest to the flavour of the finished salad.

3) CARDAMOM BITTERS – I started adding a few drops of bitters into the dressing completely by accident, but now look forward to this distinctive flavouring. Rhubarb, orange, mint or cherry bitters work equally as well.

4) NUTMEG and COCONUT – The two garnishes for this dish are a soft dusting of fresh-grated nutmeg and toasted, unsweetened coconut flakes. Together, they give the dish another layer to it’s already heady fragrance.

According to Greek mythology, nectar and ambrosia gave the Greek gods their immortality. How appropriate then that this CITRUS AMBROSIA tastes so heavenly!


One Response to “Citrus Ambrosia”

  1. […] your guests pair it with one of our fresh fruit salads. Serve it with our CHERRY MOJITO SALAD, our CITRUS AMBROSIA or our TROPICAL FRUIT […]


Ingredients & Amounts

  • 1 pink grapefruit
  • 1 navel orange
  • 1 blood orange
  • 1 tangerine
  • juice of half a lime
  • ½ cup of plain yoghurt
  • 1 tablespoon of pure Canadian maple syrup
  • 4-5 drops of cardamom bitters
  • ½ cup of unsweetened coconut flakes, toasted
  • sprinkle of nutmeg


  1. Preheat oven to 250°F. Sprinkle coconut flakes onto a parchment-lined baking sheet. Transfer to oven and toast until lightly browned. Remove and allow to cool.
  2. Place yoghurt, syrup and bitters into a small bowl and whisk together. Set aside.
  3. Prepare oranges and grapefruit by either peeling them and separating their segments, or cut away the peel and slice the citrus flesh into sections. Transfer prepared fruit into a medium-sized bowl and toss with lime juice.
  4. Add about half of the dressing and stir to coat all of the fruit before transferring portions into small fruit cups.
  5. Drizzle each cup with a bit more dressing. Sprinkle with a bit of fresh-grated nutmeg and toasted coconut. Serve immediately.
Listen on MUSIC

Listening to great music is an important part of every Weekend at the Cottage! Here’s a wonderful throwback album from the 80’s that works perfectly with this Ambrosia salad in fact, it’s like they were made for each other! Big sound, big hair and big sentiments all make The Essentials – Ambrosia a must! Head to iTunes to download this album to your collection.

Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.



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