Recipe: Modern Ambrosia

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The word ambrosia conjures up heavenly images of cloud-like deliciousness and swoony sweetness, which is why it always seems like something fun to make and eat, but the truth is, old-fashioned ambrosia can be more monstrosity than food of the gods, containing canned Mandarin oranges, canned pineapple, artificially colored Jell-O, mini marshmallows and sometimes even Cool Whip.

Traditional holidays like Thanksgiving are a good time to update old-fashioned recipes. Here’s a new take on ambrosia with local, west coast, fall fruit and a light creamy dressing of yogurt and honey. Vary the fruit to your liking and location. Another good version would be a combo of winter tropicals like pineapple, mango and star fruit.

Modern Ambrosia

serves 4

1/2 cup plain, whole milk yogurt, drained for 30 minutes to thicken
2-3 tablespoons honey (or to taste)
1 Asian pear, sliced thinly
1 Fuyu persimmon, sliced thinly
1/3 cup toasted pecans
1 cup grapes, halved
1/4 cup pomegranate seeds
1/2 cup unsweetened coconut flakes

Stir the honey into the yogurt, toss with the salad ingredients and serve

Per serving, based on 4 servings. (% daily value)
Calories
259
Fat
18.1 g (27.8%)
Saturated
7.9 g (39.6%)
Trans
0 g
Carbs
23.9 g (8%)
Fiber
3.4 g (13.8%)
Sugars
19.3 g
Protein
5.1 g (10.3%)
Cholesterol
4 mg (1.3%)
Sodium
20.6 mg (0.9%)