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Florida Ambrosia Salad

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Introduction

Florida Ambrosia Salad, a delectable and refreshing mix of citrus fruits, pineapple chunks, kumquats, and pomegranate seeds, encapsulates the essence of Florida’s vibrant flavors. This salad combines tangy tastes with subtle sweetness to create a dish that’s perfect for any occasion.

Tips for this recipe

  • Ensure all fruit is ripe and juicy for optimal flavor.
  • Cut the fruits into bite-sized pieces to facilitate even mixing.
  • The salad should be refrigerated before serving to allow flavors to meld together.
  • Serve immediately for a fresh and zesty experience or let it sit in the fridge for an hour for deeper infused flavors.

Why you will love this recipe

This Florida Ambrosia Salad is more than just a dish; it’s a celebration of summer, encapsulating the sun-soaked essence and rich produce found in Florida. Its bright colors and bursting flavors make for an irresistible dessert or side that everyone will adore.

Ingredients

  • 1 coconut
  • 3 white pink grapefruits
  • 3 navel oranges
  • 1 pineapple, peeled, cored, and cut into 1/2-inch chunks
  • 1 pint kumquats, cut on a diagonal into 1/4-inch-thick slices
  • 1/2 cup pomegranate seeds
  • 1/2 cup unsweetened apple juice

Advised equipments

  • Large Mixing Bowl (8-12 Cups)
  • Whisk
  • Electric Mixer (Handheld Beaters)
  • Rubber Spatula
  • Glass Bowl (8-12 Cups)
  • Cutting Board & Knife Set
  • Measuring Cups (240ml / 1 Cup) and Spoons
  • Can Opener
  • Serving Dish (with lid)
  • Food Storage Containers (Airtight)

History of the recipe

The Florida Ambrosia Salad has its roots in the mid-1900s, a period when tropical fruits were becoming more accessible. This era marked the beginning of a culinary experiment with local produce, leading to innovative and refreshing recipes like this one. The combination of pineapple, citrus, coconut, and pomegranate reflects Florida’s diverse agricultural landscape and its people’inascent love for fresh, fruity desserts.

Fun facts about this recipe

Did you know? The original name of “Florida Ambrosia Salad” was once thought to be influenced by the Greek mythological concept of ambrosia, a food that gods consumed and granted them eternal youth and strength. While we can’t claim divine qualities in our salad, it certainly brings joy and health benefits with its rich array of vitamins from various fruits.

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Florida Ambrosia Salad

Florida Ambrosia Salad

amanda

Equipment

  • - Large Mixing Bowl

  • - Whisk

  • - Electric Mixer (Handheld Beaters)

  • - Rubber Spatula

  • - Glass Bowl (8-12 Cups)

  • - Cutting Board & Knife Set

  • - Measuring Cups (240ml / 1 Cup) and Spoons

  • - Can Opener

  • - Serving Dish (with lid)

  • - Food Storage Containers (Airtight)

Ingredients

  • 1 coconut

  • 3 white pink grapefruits

  • 3 navel oranges

  • 1 pineapple, peeled, cored, and cut into 1/2-inch chunks

  • 1 pint kumquats, cut on a diagonal into 1/4-inch-thick slices

  • 1/2 cup pomegranate seeds

  • 1/2 cup unsweetened apple juice

Instructions

1

Instruction 1

Preheat the oven to 400°F.
2

Instruction 2

Pierce the softest eye of the coconut with a metal skewer or small screwdriver and drain any liquid into a small bowl to sample—you should have about 1/2 cup liquid. (If the liquid tastes sweet, the coconut is fresh; if it tastes oily, the coconut is rancid and should be discarded.)
3

Instruction 3

Bake the coconut for 15 minutes then transfer to a folded towel on a work surface. Using the back of a knife or a cleaver, crack the shell open. Break the shell into large pieces and use a strong knife to carefully remove the flesh from the shell. Using a vegetable peeler, remove the brown skin then shave the coconut into thin strips—you should have about 4 cups shaved coconut. Reserve 2 cups for the ambrosia salad; wrap and freeze the remainder for another use. DO AHEAD: Coconut shavings can stored, in an airtight container, in the refrigerator up to 1 week or frozen up to 3 months.
4

Instruction 4

Using a serrated knife, cut the peel off the grapefruits and oranges. Cut the fruit crosswise into 1/2-inch-thick rounds then cut the rounds into bite-size pieces. Transfer to a large bowl; add the pineapple, kumquats, pomegranate seeds, 2 cups coconut shavings, 1/2 cup coconut juice, and the apple juice, and toss gently to combine. Serve at room temperature or chilled. DO AHEAD: Florida Ambrosia Salad can be prepared ahead and stored, covered, in the refrigerator up to 8 hours.
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