HOWARD L. PUCKETT
Yield
18 servings (serving size: 1/4 cup)

This rum-soaked ambrosia recipe is a delicious topping for pound cake.  Want something a little lighter? Pair with airy angel food cake instead.

How to Make It

Peel and section oranges and grapefruit over a bowl; squeeze membranes to extract juice. Add sections to bowl; discard membranes. Stir in strawberries and remaining ingredients. Cover and chill.

Ratings & Reviews

KathleenLee's Review

KathleenLee
August 05, 2013
N/A

kelscooks's Review

kelscooks
December 20, 2009
So easy. I made this to accompany a spicy meal and it was perfect. I omitted the rum, and thought the recipe was the better for it.