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By Lana Stuart 18 Comments

Mama’s Ambrosia – a Christmas Tradition

Mama's Ambrosia - My mother's ambrosia recipe - a simple mix of Navel oranges and coconut with clean, bright flavors. From @NevrEnoughThyme https://www.lanascooking.com/mamas-ambrosia
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Mama’s Ambrosia – My mother’s ambrosia recipe – a simple mix of Navel oranges and coconut with clean, bright flavors

This is one of my favorite recipes of all time. Actually, it’s hardly a recipe. Just two, maybe three ingredients and a little work is all that’s required, but the result? Well, it tastes like Heaven to me. Simple ingredients with a bright, clean flavor. The bright, slightly acidic bite of orange paired with an almost creamy sweetness from the coconut. Yum. Yum.

I vividly remember Mama’s Ambrosia being on our table for Christmas every year when I was a child. And I remember Mama standing at the kitchen counter peeling and peeling and peeling oranges. The kitchen smelled like an orange grove in bloom by the time she was finished.

Over the years, I’ve found that there are about as many recipes for ambrosia as there are cooks making ambrosia. And over those years I’ve also never found another ambrosia recipe as simple as this one.

I believe most people think of ambrosia as a combination of oranges, pineapple, coconut, and other fruits, with some sort of sweet dressing such as “cool whip” or sour cream. In our family, we call that fruit salad. It’s not so different from our ambrosia, and it’s delicious too, but for us…this is ambrosia. But let me also make one thing clear – whichever way your Mama makes it…that’s the right way :-)

Mama's Ambrosia - My mother's ambrosia recipe - a simple mix of Navel oranges and coconut with clean, bright flavors Click To Tweet

How to Make Mama’s Ambrosia

Navel oranges for Mama's Ambrosia

You’ll need one large Navel orange for each serving of Ambrosia. These were just beautiful. Bright, blemish-free skin and so juicy and sweet!

Prep the Oranges

Peel your oranges and remove all of the white pith. That pith is bitter and you don’t want it in your lovely, sweet ambrosia.

Now, there are several methods of peeling oranges, but the one I learned and still use is the round and round one. I just start at the end opposite the “navel” and peel around using a sawing motion with the knife until I reach the other end. This works for me.

Some people cut a slice off either end, stand the orange on one end and cut in a downward motion removing sections of the peel as they go. Do whatever works best for you.

Sectioning oranges for Ambrosia

Cut into Sections

Now, once you have your oranges peeled and all the pith removed, you want to cut the oranges into sections following the lines of the membranes inside the orange. Those sections, when removed from the orange, are called “supremes.”

Section the oranges while working over a bowl to catch the juices. Holding the orange firmly in one hand and using a thin, very sharp knife, cut down as close to the membrane as possible going from tip to bottom and all the way through to the core. Repeat on the other side of the orange section. Turn your knife to the side gently to release the “supreme.”

This does take a little work and practice, but I think it makes a much nicer presentation. However, if you just can’t manage the supremes, then cut the oranges crosswise into about 1/2″ thick slices.

When you have removed all the orange sections, give the core and membranes a gentle squeeze to remove any remaining juice allowing it to fall back into the bowl. Discard the core and membranes.

Sweeten if Needed

Taste the oranges and, only if needed, add a tablespoon or two of sugar. I usually don’t need any or just a very minimum amount.

Combine oranges and coconut

Scatter the shredded coconut over the oranges. Gently stir it together taking care not to break the orange supremes you worked so hard on :-)

Cover the bowl and refrigerate for several hours to allow the flavors to blend.

Enjoy!

More Southern Dessert Recipes on Never Enough Thyme:

  • 1960s Flashback: Baked Alaska
  • Texas Sheet Cake
  • Old Fashioned Southern Teacakes
  • Charlotte Russe
  • Biscuit Pudding
  • Pecan Tassies
  • Red Velvet Cake

ambrosia recipes from Other Bloggers:

  • Blood Orange Ambrosia with Whipped Creme Fraiche from The Kitchn
  • Grandma’s Ambrosia Salad from Brown Eyed Baker
  • Ambrosia from Chemist in the Kitchen
  • Betty’s Apple Ambrosia from Home Cooking with Trisha Yearwood via Food Network
  • Ambrosia Salad from Taste of Home
  • Modern Ambrosia Salad from Martha Stewart Living

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Mama's Ambrosia - My mother's ambrosia recipe - a simple mix of Navel oranges and coconut with clean, bright flavors. From @NevrEnoughThyme https://www.lanascooking.com/mamas-ambrosia

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Mama's Ambrosia

Mama's Ambrosia

Yield: 4 servings
Prep Time: 10 minutes
Total Time: 10 minutes

Mama's Ambrosia - My mother's ambrosia recipe - a simple mix of Navel oranges and coconut with clean, bright flavors.

Ingredients

  • 4 large Navel oranges
  • Sugar to taste
  • 1/2 cup shredded coconut

Instructions

  1. Peel the oranges and remove all the white pith. Working over a bowl to capture the juices, remove the orange sections. Squeeze any remaining juice from the core and membranes into the bowl with the orange sections.
  2. Taste the oranges and add a small amount (1-2 tblsp.) sugar if needed.
  3. Add coconut. Toss together.
  4. Cover bowl and refrigerate for several hours to allow the flavors to blend.

Notes

If blood oranges are available, substitute half for the Navel oranges.

All text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 143 Total Fat: 3g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 32mg Carbohydrates: 30g Fiber: 5g Sugar: 21g Protein: 2g
Nutrition information is calculated by Nutritonix and may not always be perfectly accurate. Use your own judgment.
© Lana Stuart
Cuisine: Southern, Vintage / Category: Desserts

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Filed Under: Archives, Desserts, Food, Heritage Recipes Tagged With: ambrosia, Atlanta food blogger, Buford Georgia, coconut, cooking, Desserts, Food, fruit, Navel oranges, oranges, recipes, southern food

About Lana Stuart

Lana Stuart is the author, photographer, cook, and occasional traveler at Never Enough Thyme. A former IT professional, she enjoys time in the kitchen and the art studio.

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Reader Interactions

Comments

  1. Amanda says

    at

    After my grandmother passed away, I wanted to carry on the Easter tradition of ambrosia but was shocked when every recipe I found was a sticky fruit salad with tons of ingredients. Thank you SO much for posting this incredible pared down version. Happy Easter!

    Reply
    • Lana Stuart says

      at

      You’re welcome, Amanda. Happy Easter to you too!

      Reply
  2. Penny Smith says

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    This is the first recipe that I have seen that uses ONLY these 3 ingredients. Same way my mother used to make it. Only difference : we like ours with a good amount of sweetner. One of my favorites, for the holidays. Thank you for sharing.

    Reply
    • Lana Stuart says

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      It’s a favorite of mine, too, Penny! Of course, the amount of sweetener depends on your tastes and how sweet your oranges are.

      Reply
  3. Wendy Dement says

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    Thank you so much, my grandmother used to make this at Christmas and she always served it with her refrigerator coconut cake. She passed several years ago and I had been looking for the recipe but could only find the salad type recipes. This brought a huge smile to my face thinking of all the special Christmas Dinners at my sweet grandmothers. This will be on my table this holiday season. thanks for the Memories!

    Reply
  4. Merri says

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    Hi, I was so happy to find this recipe! My grandmother always made this for the holidays, but she didn’t have the recipe written down. She died last year and I want to make ambrosia just like she used to make. What kind of coconut do you use? I assume not sweetened? Thanks for your help and the recipe! Have a blessed day. :)

    Reply
  5. Miss P says

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    This IS ambrosia. Anything else is fruit salad. And, why cover up something so fresh and crisp? Save the “dressing” for something that needs help. Not this.

    Miss P

    Reply
    • Lana says

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      Indeed!

      Reply
  6. Wendy @ La Phemme Phoodie says

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    I find myself craving bright/colorful food to snap me out of the winter blues. I bet the smell of fresh citrus would be so wonderful. I love how simple the recipe is.

    Reply
    • Lana says

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      Wendy – this ambrosia is bright both in color and flavor. Just the thing for the winter doldrums!

      Reply
  7. Neena says

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    Another comment: remember the man from central Florida who brought fern for the Flower shop along with those wonderful navel oranges? Don’t think I have had any that good since. I used to cut them up and add marshmallows , coconut and sour cream for a salad that we all loved.

    Reply
    • Lana says

      at

      I had forgotten about him! But, yes, I do remember. He brought the best, sweetest oranges I think I’ve ever had. And I do like that salad with the marshmallows and sour cream, too :-)

      Reply
  8. Neena says

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    Wish I had some right now. Just bought some oranges, but hate to peel
    and section them. Oh well, nothing is easy, I’ll just get busy.

    Reply
  9. Glinda says

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    Hello Lana,
    This is Glinda in Alabama and this is the same way we always make our ambrosia for Christmas. Every year my aunt and uncle from south Florida would come for Christmas and bring bags of oranges from the groves. We always had ambrosia when they came. It was was a tradition in my grandmother’s home, mother’s,, and mine for the last 42 years. Nothing but love making it is required more than oranges, sugar, and fresh coconut! I use frozen coconut now, because I’ve gotten lazy, but you’ve got the correct recipe girl! I love it!

    Reply
    • Lana says

      at

      Hi Glinda, I’m so glad to know that someone else enjoys this old ambrosia recipe! It’s so fresh and bright during a season when there is so much heavy food. We really love it.

      Reply
      • Amy says

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        Lana, my Great Aunt Grace used to make this!!! I have been searching the internet for this simple recipe to make sure that I had remembered it correctly! Thank you so much for posting it. I was going a bit bonkers thinking that I didn’t remember sour cream or marshmallows or any of the others items on the recipe lists… The only thing she added – to my delight – was chopped pecans. I will make this tomorrow and think of her. Thank you, again, Lana.

        Reply
  10. Aunt Pat says

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    Hi Lana,
    The ambrosia recipe brought a smile…Wanted to say “amen.” I’ve eaten so many versions with the added ingredients that you mentioned, but nothing compares to the one we have always eaten.

    Reply
    • Lana says

      at

      This is the ambrosia that’s always on our table for the holidays. We enjoy the other fruit salads, too, but for us this recipe is what ambrosia is meant to be.

      Reply

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I’m Lana Stuart, the cook, photographer, author and occasional traveler here at Never Enough Thyme. I truly appreciate every person who visits and am so pleased when one of my recipes works out well for you! Read More…

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