Jan Norris: Food and Florida

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Thanksgiving Recipe: Ambrosia – Food for the Gods

November 17th, 2010 · No Comments

I don’t know if it is a Florida tradition or maybe a Southern one, but on our tables at Thanksgiving and Christmas, there always was an ambrosia salad.

Fat and juicy fresh orange and grapefruit sections, along with grated coconut were tossed with a tad of sugar and served chilled.

Later incarnations added sour cream, marshmallows and pecans.

The purist in me likes the fresh orange and grapefruit with only their juices and the coconut.

You don’t really  need a recipe, do you?

Figure 2 oranges and 1/2 grapefruit per person. Use Florida oranges – the juicy pineapple ones or navels, and segment them to get only the fruit (this cutting job is called supreming an orange.) Buy a coconut and crack it to grate into the dish just before serving – it’s so good. Instead of sugar, use a touch of honey – Tupelo, if you can find it: the most pure honey in the world!

Watch this video to learn how to cut an orange into supreme segments.

Tags: Holiday cooking

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