California Ambrosia

Photo: Randy Mayor; Styling: Leigh Ann Ross

Three ingredients combine to yield this deliciously juicy fruit salad from Betty Fussell. A hint of orange liqueur enhances the taste of the fruit. Garnish with mint sprigs, if desired. Aside from enjoying it on its own, you can also serve this mixture over pound cake or angel food cake.

Yield: 4 servings (serving size: 2/3 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 137
  • Calories from fat: 24%
  • Fat: 3.7g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 0.2g
  • Polyunsaturated fat: 0.1g
  • Protein: 1.7g
  • Carbohydrate: 25.5g
  • Fiber: 4.3g
  • Cholesterol: 0.0mg
  • Iron: 0.4mg
  • Sodium: 37mg
  • Calcium: 62mg

Ingredients

  • 4 large navel oranges
  • 2/3 cup flaked sweetened coconut
  • 1 tablespoon Grand Marnier

Preparation

  1. 1. Peel and section oranges over a bowl, reserving juice. Place orange sections in bowl with juice. Add coconut and liqueur; stir gently. Cover and refrigerate 3 hours.
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