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Ambrosia
recipe

Bebe's Christmas Ambrosia

Serves: 12

Hands On Time: 

Total Time: 

Ingredients

16 oranges (see note)

1 cup finely chopped fresh pineapple or canned unsweetened pineapple

1 cup shredded sweetened coconut, for garnish (optional)

Instructions

Divide the oranges in half. Peel one half, and with a sharp knife cut away all the white pith. Carefully remove the orange supremes by slicing down into the membranes that surround them, and discard any seeds. Place these supremes into a glass bowl. Cover with plastic wrap and refrigerate until ready to serve.

Cut the remaining oranges in half. Using a serrated grapefruit spoon, scoop into the well of each section and place in a second glass bowl. Cover with plastic wrap refrigerate until ready to serve.

When ready to serve, transfer all of the oranges and pulp into a large glass or punch bowl. Cover with the pineapple, and then top with the coconut, if desired. (You can also serve the coconut on the side.)

Serve in punch cups along with decorated sugar cookies.

Photo: Danielle Atkins


About the recipe

Having a portion of the oranges spooned out and some sectioned makes a visually more interesting ambrosia. We like to use a mixture of oranges in this ambrosia to make it more vibrantly hued and distinctive. Our favorite combination is navel, Cara Cara, Temple, blood oranges and tangerines.

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