Food & Drink

Ambrosia Fruit Salad

Serves 2 to 4

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

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

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

  2. 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.

Excerpted from the book: FOR THE LOVE OF THE SOUTH by Amber Wilson. Copyright 2018 by Amber Wilson. Reprinted courtesy of Harper Design, an imprint of HarperCollins Publishers.


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