Ambrosia

by on December 10, 2006
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I’ve been feeling kind of guilty about not telling you what happened with the Thai eggplants and citrus fruit that I wrote about after Thanksgiving. I’m afraid I made up a new, very successful recipe for the eggplants but didn’t write it down or photograph the dish. You see, it was late and we were starving by the time the meal was ready, and I really didn’t expect it to turn out as well as it did. If I remember correctly, I pan-fried tofu, sautéed the quartered eggplants, and mixed them with a peanut sauce. We really loved the texture and taste of the eggplants–much crisper than the regular kind. If I can find Thai eggplants, I promise I’ll make it again and share the recipe.

As for the citrus, I’m a minimalist when it comes to fruit, so mostly I’ve just been eating it. I do plan to make a pie, so watch for that in the next couple of weeks. But until then, here’s a simple recipe that is a holiday tradition for many people in the South, but probably even more so in my family because we always have oranges ripening at this time of year. My father, aka “The Perfectionist,” always removes all the membranes from the oranges when he makes this; in other words, he cuts out each section from the membrane that divides it from the others. I’m much lazier than that, so I just chop the oranges, membranes and all, and it still tastes great.

Ambrosia

I haven’t forgotten my promise to post the sweet potato casserole recipe, so expect it soon.

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{ 4 comments… read them below or add one }

1 jill January 30, 2010 at 12:52 pm

I was invited to tea/baby shower by a friend from England. I had to bring something that goes with cucumber sandwiches…I made this just to get by but boy oh boy what flavor! My kids said that the kitchen smells heavenly.

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2 Cindy Marsch January 25, 2012 at 12:42 pm

I love ambrosia, too, and just put the last of my Thanksgiving leftovers (frozen) in my morning smoothie! Mine is just plain oranges and coconut, or a mixture of citruses — navel oranges, clementines, even a few cross-section-sliced kumquats, and white and pink grapefruit with the coconut. It’s my favorite Christmas treat, too!

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3 Lisa Baus November 27, 2013 at 9:41 am

The day before Thanksgiving, and suddenly I want an ambrosia salad without all the fake stuff. Thanks for coming through for me once again. I can’t tell you how much you’ve enhanced our plant based eating! I think I’m going to try this with lemon juice soaked bananas as well.

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4 Sue baker December 15, 2013 at 8:32 pm

I make a similar ambrosia. I add a sliced banana, some craisins, and a little orange juice. A couple of tsp of brandy is also good.

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