Southern Style Ambrosia



One of my favorite desserts that my Grandmother made was Ambrosia. We always had it every Christmas, but she would make it in the summer as a special treat. Eating Ambrosia is like stepping make in time, like being in the Old South, sitting in a wicker rocker on a large front porch and as you rocked your chair back and forth, you could here the squeaking of the old boards of the front porch. The taste of the oranges and the pineapple delights your taste buds. The cherries give you a burst of sweetness and the coconut and pecans make it resistible.

Southern Style Ambrosia 
Recipe by Kate Koestler (Mamaw) and photos by Miss Kate's Cookbook

6 cups halve orange sections, seeds and membranes removed
3 cups pineapple (fresh is best but can works also)
3 cups coconut shredded
1 1/2 cups maraschino cherries, halved, drained, and rinsed
3/4 cups of pecans, chopped
--powder sugar to taste (depends on how sweet you like it)

Combined all the ingredients in a large bowl. Cover and refrigerate. Make sure you drain and rinse the cherries, so they don't turn the Ambrosia red.

Above is a picture of how the oranges should be cut up. With no seeds or membranes. Also make sure you place the oranges in a collander to drain the juices till you mix all the ingredients. Do not worry it will make its own juice once you mix everything.
Now, chill it for at least 6 hours. Bon Appetit !

Click here for a printable version of this recipe - Miss Kate's Cookbook