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Ambrosia

December 10, 2006 By Susan Voisin 7 Comments
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There are only three ingredients in this simple vegan ambrosia salad. You will not miss the dairy, fat, or calories in this classic version of ambrosia.

There are only three ingredients in this simple vegan ambrosia salad. You will not miss the dairy fat and calories in this classic version of ambrosia. #vegan #wfpb #holiday

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.

What is Ambrosia?

“Ambrosia” in Greek mythology means “food of the Gods. Where I come from, it refers to a fruit salad containing oranges pineapple, and coconut, a combination that definitely tastes like the food of the gods! Other ambrosia recipes may contain cream, sour cream, or marshmallows (or all three!), but the version my father makes has always been simple and dairy-free. So vegan ambrosia does not seem unusual to me, but if you’re expecting the heavy, dairy version, you’ll be surprised at how light and tasty this recipe is.

My father, aka “The Perfectionist,” always removes all the membranes from the oranges (also known as “segmenting”) 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

There are only three ingredients in this simple vegan ambrosia salad. You will not miss the dairy fat and calories in this classic version of ambrosia.
5 from 2 votes
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Ambrosia

You'll be amazed at how delicious three simple ingredients can be! Use the freshest oranges possible.
Prep Time 10 minutes
Total Time 10 minutes
Servings 6
Author Susan Voisin

Ingredients

  • 2 oranges peeled and chopped into 1/2-inch pieces
  • 2 cups fresh or canned pineapple chopped
  • 1/2 cup sweetened coconut flakes*
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Instructions

  • Mix all ingredients well. Refrigerate and let the flavors mingle for at least a day. Serves about 4. Truly nectar of the gods!

Notes

Use unsweetened coconut to make this “Eat to Live-friendly.”
Nutrition Facts
Ambrosia
Amount Per Serving (1 serving)
Calories 111 Calories from Fat 19
% Daily Value*
Fat 2.1g3%
Sodium 238mg10%
Carbohydrates 24g8%
Fiber 3g13%
Sugar 20g22%
Protein 1.2g2%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional info is approximate.

Course Dessert, Salad
Cuisine Gluten-free, Oil-Free, Vegan
Keyword ambrosia salad
Have you made this recipe?Mention @SusanFFVK and tag #fatfreevegankitchen in your photos on Instagram.
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I haven’t forgotten my promise to post the sweet potato casserole recipe, so expect it soon.

Filed Under: Desserts, Side Dishes Tagged With: Eat-to-Live, Holidays, Ridiculously Easy, Thanksgiving Recipes

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Comments

  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.

    Reply
  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!

    Reply
  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.

    Reply
  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.

    Reply
  5. Lauri

    January 12, 2022 at 1:46 pm

    This is the most amazing dessert, snack, refreshing treat I have ever had…and so simple! I have made this four times in as many weeks and devoured all of it. In fact, I am eating some now with mandarins instead of oranges since that is all I had. So good.

    Reply

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