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Ambrosia with Chantilly Cream

Photo: Alison Miksch; Styling: Heather Chadduck Hillegas

Hands-on time 50 mins
Total time 9 hrs, 10 mins

Makes 8 to 10 servings

The original ambrosia recipe is simply a layering of orange slices, sugar, and toasted unsweetened coconut. Over the years, folks began to add pineapple, maraschino cherries, and whipped cream to create more of a fruit salad, but the name stuck.


  • 1 cup sugar
  • 3/4 cup fresh mint, divided
  • 3 navel oranges, peeled and sectioned
  • 3 blood oranges, peeled and sectioned
  • 2 grapefruit, peeled and sectioned
  • 6 clementines, peeled and sectioned
  • Chantilly Cream

How to Make It

  1. Bring sugar and 1/2 cup water to a boil; stir until sugar dissolves. Boil 5 minutes. Remove from heat; steep 1/2 cup mint 20 minutes. Strain syrup; discard solids. Cool syrup completely.

  2. Toss together citrus sections and 1/4 cup syrup. Cover and chill 8 hours, stirring occasionally. (Reserve remaining syrup for another use.) Chop remaining 1/4 cup mint; toss with fruit. Serve with Chantilly Cream.

  3. Make-Ahead Tip

  4. Fresh Mint Syrup: Steep fresh mint in hot sugar syrup to make a delightful simple syrup up to a week before Christmas. Section the citrus, and toss it with syrup the day before.