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Recipes
October 2011

Ambrosia Salad with Toasted Coconut

By Maxcel HardyPhotography by Noe DeWitt

This beautiful, classical Southern ambrosia salad is the holiday fruit salad of your dreams.

Recipe information

  • Yield

    8 Servings

Ingredients

1

tablespoon coconut shavings

2

oranges or tangelos

1

ruby red grapefruit

2

mangoes, pitted, peeled, cut into matchstick-size strips

1

4-pound pineapple, peeled, cored, cut into 1/4x1/4x1' strips

3

tablespoons extra-virgin olive oil

Kosher salt

2

medium heads of Belgian endive, cut lengthwise into thin strips

2

cups fresh cilantro leaves with tender stems

Need to make a substitution?

Preparation

  1. Step 1

    Preheat oven to 350°. Spread coconut on a rimmed baking sheet; toast in oven until edges are golden brown, 2-4 minutes. Let cool. DO AHEAD: Can be made 2 days ahead. Store airtight at room temperature.

    Step 2

    Meanwhile, using a sharp knife, trim peel with all white pith from oranges and grapefruit. Working over a medium bowl, cut fruit out from between membranes, releasing segments into bowl along with any juices. Using a slotted spoon, transfer segments to a large bowl. Add mango and pineapple strips to bowl with oranges and grapefruit. Add oil to juices in medium bowl; season dressing to taste with salt and set aside. DO AHEAD: Fruit and dressing can be made 1 day ahead. Cover separately and refrigerate.

    Step 3

    Add endive and cilantro to fruit in large bowl. Whisk dressing to blend; pour over fruit mixture and toss to coat. Sprinkle coconut over.

Nutrition Per Serving

One serving contains: Calories (kcal) 164.9 %Calories from Fat 33.8 Fat (g) 6.2 Saturated Fat (g) 1.2 Cholesterol (mg) 0 Carbohydrates (g) 28.3 Dietary Fiber (g) 6.9 Total Sugars (g) 17.1 Net Carbs (g) 21.4 Protein (g) 2.8 Sodium (mg) 32.4
Explore Bon AppétitSaladSouthernAmericanCoconutFruitCitrusMangoStone FruitPineappleEasySideGluten-FreeDairy-FreeVegetarianVeganRaw