Rosemary Ambrosia

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.

Yield: 12 servings (serving size: 1 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 154
  • Fat: 1.6g
  • Saturated fat: 1.0g
  • Protein: 1.5g
  • Carbohydrate: 36.9g
  • Cholesterol: 0mg
  • Iron: 0.6mg
  • Sodium: 10mg
  • Calories from fat: 8%
  • Fiber: 3.6g
  • Calcium: 37mg


  • 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)


  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.
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