Ambrosia
Ambrosia is sometimes called “fruits of the Gods,” because oranges and pineapple were such delicacies. My first recollection of eating Ambrosia was at Luby’s Cafeteria in Bergfeld Center in Tyler, Texas. Luby’s served Ambrosia in a chilled mini parfait glass. The Ambrosia at Luby’s included fresh grapefruit, so I added it to the Southern Living recipe.
Ingredients
- 2 or 3 oranges, peeled and chopped It is a challenge, but be sure to remove the pith and peel, and only use the orange meat, known as the carpel, within the sections.
- 2 ruby red grapefruits As with the orange, only use the grapefruit meat within the sections.
- 1 fresh pineapple cut into chunks or 2 regular cans of pineapple chunks in its own juice (drained)
- ½ cup unsweetened coconut flakes
- 1 tsp sugar
- ½ cup chopped pecans
Instructions
- Mix all ingredients together and refrigerate for a few hours before serving. You may serve it with a dollop of whipped cream or Cool Whip, although we never really thought of it as a dessert.
- For a quicker version, you can use cans or jars of mandarin oranges and grapefruit, both drained.