Rosemary Ambrosia

Rosemary Ambrosia Recipe
Oxmoor House
You get prettier orange and grapefruit sections if you peel the skin and pith (white layer covering fruit) from the fruit at the same time. Then cut between the membranes separating each section.


12 servings (serving size: 1 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 29 Minutes
Cook: 8 Minutes

Nutritional Information

Calories 154
Fat 1.6 g
Satfat 1.0 g
Protein 1.5 g
Carbohydrate 36.9 g
Cholesterol 0 mg
Iron 0.6 mg
Sodium 10 mg
Caloriesfromfat 8 %
Fiber 3.6 g
Calcium 37 mg


1/2 cup sugar
1/4 cup water
3 tablespoons fresh rosemary leaves
4 large naval oranges
3 pink grapefruit
1 small cored fresh pineapple
4 large firm bananas, sliced
1/2 cup flaked sweetened coconut
Rosemary sprigs (optional)


Combine sugar, water, and rosemary leaves in a small saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Reduce heat, and simmer, uncovered, 8 minutes or until slightly thickened. Cool completely. Pour syrup through a wire mesh strainer into a cup; discard rosemary.

Peel and section oranges and grapefruit over a large bowl to catch juices. Cut pineapple into bite-sized chunks. Add pineapple and banana to orange mixture. Pour rosemary syrup over fruit; stir gently.

Pour fruit mixture into a large, shallow dish; sprinkle with coconut. Garnish with rosemary, if desired.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2003