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Citrus Ambrosia

Ingredients

Directions

  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.
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Citrus Ambrosia

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Pink grapefruit, oranges and nectarines tossed with naturally sweetened yoghurt and coconut.

  • clock icon
    25 MIN
  • 2 SERVINGS

This unique fresh fruit salad is so refreshing. Try CITRUS AMBROSIA and hit refresh!

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 it?!

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:

Ingredients for Citrus Ambrosia

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.

I love making this salad with plain, organic yoghurt, then sweetening it with maple syrup. Feel free to substitute the syrup for agave nectar or honey too.

Citrus ambrosia serve in a small fruit cup.

The addition of cardamom bitters to this recipe happened as a bit of an experiment. I had assembled an assortment of different bitters during the testing of cocktails (go figure!) and wondered what they might add to ambrosia. The results are fabulous and I’m happy to report you can try the recipe with rhubarb, orange and cherry bitters too. They all work equally as well.

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 and memorable flavour.

I usually serve this fresh fruit salad for breakfast along with a few other things like these SWEET POTATO MUFFINS, our GLUTEN-FREE GRANOLA or this MAKE-AHEAD BREAKFAST BAKE served with our HOLLANDAISE HACK.

This wondrous CITRUS AMBROSIA tastes absolutely heavenly!

WATCTV

Products used in this recipe

Just click on the below links to purchase items through Amazon.com and add them to your collection. Happy shopping!

Citrus Ambrosia

Ingredients

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

Directions

  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.

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