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Rosemary Ambrosia

Oxmoor House
Prep time 29 mins
Cook time 8 mins
Yield 12 servings (serving size: 1 cup)
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.


  • 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)

Nutrition 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

How to Make It

  1. 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.

  2. 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.

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

Oxmoor House Healthy Eating Collection