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
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.
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.
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
Pin to Your Pinterest Desserts Board!
Mama's Ambrosia
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
- 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.
- Taste the oranges and add a small amount (1-2 tblsp.) sugar if needed.
- Add coconut. Toss together.
- 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.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 143Total Fat: 3gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 32mgCarbohydrates: 30gFiber: 5gSugar: 21gProtein: 2g
Nutrition information is calculated by Nutritonix and may not always be perfectly accurate. Use your own judgment.
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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.
Ladyglo says
Was looking for an ambrosia recipe and discovered your site. Your ambrosia is much like the Christmas tradition I remember, but I think my mother added crushed pineapple and a cherry on top. I looked at the rest of your site – It’s as if you channeled my mother’s recipe cards! Baked rice pudding, green jello salad, Russian tea, oh my! Can’t wait to try more of your recipes!
Lana Stuart says
Thanks! Hope you enjoy trying my recipes.
Lee says
I enjoyed reading this and the comments. It was the one I also grew up with. No cherries, no marshmallows. We added a splash of orange juice. And chopped pecans when we ate a bowl. I have never had the fruit salad some poor unfortunate people call ambrosia :). I will try it some day without the cherries and marshmallows and I suspect I will like it, but it will never be ambrosia. So glad to find others who know that! I’d like to mention that a bowl goes well with party mix (our version of chex mix). My mom and I killed our dinner appetites many times with party mix and ambrosia.
Cecelia says
My mother made this ambrosia every Christmas. Sometimes she would add pecans. I’ve never eaten creamy ambrosia, just doesn’t sound good to me. Thanks for bringing back good Christmas memories.
Lana Stuart says
I have eaten them both, but this one is my preference by far! The creamy one I call “fruit salad.”
Suzie says
Now this is the Ambrosia my grandma made 60 years ago. No marshmallows! She did add a little of her homemade wine and a dab of whipped cream on top, if you wanted it. Thank you for this recipe
Amanda says
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!
Lana Stuart says
You’re welcome, Amanda. Happy Easter to you too!
Penny Smith says
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.
Lana Stuart says
It’s a favorite of mine, too, Penny! Of course, the amount of sweetener depends on your tastes and how sweet your oranges are.
Wendy Dement says
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!
Merri says
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. :)
Miss P says
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
Lana says
Indeed!
Wendy @ La Phemme Phoodie says
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.
Lana says
Wendy – this ambrosia is bright both in color and flavor. Just the thing for the winter doldrums!
Neena says
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.
Lana says
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 :-)
Neena says
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.
Glinda says
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!
Lana says
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.
Amy says
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.
Aunt Pat says
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.
Lana says
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.