Ambrosia

2 Reviews
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HOWARD L. PUCKETT
Yield
18 servings (serving size: 1/4 cup)
December 1998
RECIPE BY Cooking Light

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

Ingredients

  • 3 oranges
  • 2 ruby red or pink grapefruit
  • 2 cups strawberry halves
  • 2 kiwifruit, peeled and cut into wedges
  • 1/4 cup flaked sweetened coconut
  • 1/4 cup dark rum
  • 3 tablespoons brown sugar

Nutritional Information

  • Calories 50
  • Caloriesfromfat 11%
  • Fat 0.6g
  • Satfat 0.4g
  • Monofat 0.1g
  • Polyfat 0.1g
  • Protein 0.6g
  • Carbohydrate 8.9g
  • Fiber 1.9g
  • Cholesterol 0.0mg
  • Iron 0.2mg
  • Sodium 4mg
  • Calcium 18mg

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.

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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.
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