Sunday, December 22, 2013


It's finally citrus season and time again for this treat of a fruit salad, named for the food of the gods!

The variations on this salad are endless: pineapple, grapes, cherries, bananas, whipped cream, marshmallows, raisins... Here is my preferred version, which I drizzle with vanilla yogurt "dressing". (If I don't have vanilla yogurt, I whisk 1/2 tsp. vanilla and 2 T. powdered sugar into 1/2 cup plain yogurt.)

For a special goddess-like touch, serve in the hollowed-out orange shell "cups".

Jerusha's Ambrosia

  • 3 large oranges, sectioned
  • 1/4 cup chopped dates
  • 1/4 cup chopped pecans or walnuts
  • 3 T. shredded coconut
  • stirred vanilla yogurt, optional

Stir together and scoop into bowls or orange cups. Serve hot* or cold. Spoon yogurt on top of each serving.

*If desired, arrange filled orange cups in a baking dish and bake at 350 F for 25 minutes. Serve warm and top with cold yogurt.

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