HOWARD L. PUCKETT
Yield
18 servings (serving size: 1/4 cup)

This rum-soaked ambrosia recipe is a delicious topping for pound cake.  Want something a little lighter? Pair with airy angel food cake instead.

How to Make It

Peel and section oranges and grapefruit over a bowl; squeeze membranes to extract juice. Add sections to bowl; discard membranes. Stir in strawberries and remaining ingredients. Cover and chill.

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