If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: Ambrosia was ripe for a refresh. I started with pineapple – bright like mandarin oranges, yet, well, not canned – and roasted beets (do roast them, which brings out their sweetness), and mixed the two with grated ginger, raw sugar, and shredded coconut. (You can use unsweetened flaked coconut, but I prefer the sweetened, soft shredded kind for this recipe.) Usually you mix together all the ingredients at once, and then let it macerate for a few hours. In this new-fangled version, I let the fruit and coconut macerate, and finish the rest just before serving. In place of the marshmallows, which can stay in the 70s, I made a whipped sour cream topping that gets spooned on top of the salad and sits aloft like a cloud. As you eat the gently spiced fruit salad, you mix in the cream, lightening it, softening the edges, and bringing ambrosia a whole lot closer to the 21st century. —Amanda Hesser
- 3 cups cubed (1/2-inch) pineapple
- 1 cup cubed (1/2-inch) roasted beets
- 1 cup sweetened shredded coconut
- 1 teaspoon grated ginger
- 2 tablespoons raw sugar
- 3/4 cup heavy cream
- 1/3 cup sour cream
- Pinch cayenne
- In a large bowl, mix together the pineapple, beets, coconut, ginger, and 1 tablespoon sugar. Chill for 1 to 4 hours. In a small bowl, whip the cream and remaining sugar to soft peaks. Fold in the sour cream. Season the pineapple mixture to taste with a few small pinches cayenne, and spoon mixture into a bowl. Serve the fruit salad, topped with a generous helping of whipped cream, to mix in as it's eaten.
- This recipe is a Community Pick!
Give Peas a Chance
Pea guacamole and other offensive foods
Warning: You might be offended.
Burnt Toast: Episode 9
Savor the season.
The freedom to snack.