Recipe: Modern Ambrosia
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.
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
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