Food & Drink

Ambrosia Fruit Salad

Serves 2 to 4

Ripe citrus tops coconut yogurt in a light and juicy ode to the Southern classic

March 15, 2018

Photo: Amber Wilson

“My ambrosia salad has most of the elements of the old-fashioned classic, just presented in a new way,” says the writer and photographer Amber Wilson. “Coconut-flavored yogurt pairs well with the citrus and pomegranate, and it is a nod to the traditional flavors in ambrosia.” She serves this dish alongside eggs, bacon, and coffee for brunch, or alone as a light breakfast.

The Nashville-based Wilson’s new cookbook, For the Love of the South: Recipes and Stories from My Southern Kitchen is a love letter to her Louisiana childhood, current life in Nashville, and all the dishes she makes—and photographs elegantly—for her family.

Amber Wilson

Ingredients

- 1½ cups coconut, vanilla, or plain yogurt
- 2 large grapefruits, peeled and segmented, with membranes removed
- 3 medium blood oranges, peeled and segmented, with membranes removed
- 3 small satsumas, peeled and cut crosswise into ¼-inch-thick rounds
- ½ large pomegranate

Preparation

Spread the yogurt into a shallow, rimmed serving dish. Scatter the grapefruit segments, blood orange segments, and satsuma rounds over the yogurt.

With a large spoon in one hand and a pomegranate half in the other, whack the back of the pomegranate and let the seeds fall onto the salad. Squeeze the pomegranate half, letting the juice dress the citrus.

CJ Lotz Diego is Garden & Gun’s senior editor. A staffer since 2013, she wrote G&G’s bestselling Bless Your Heart trivia game, edits the Due South travel section, and covers gardens, books, and art. Originally from Eureka, Missouri, she graduated from Indiana University and now lives in Charleston, South Carolina, where she tends a downtown pocket garden with her florist husband, Max.