Most people think of ambrosia salad as a cloud of chunky white fruit in a glass bowl with neatly arranged canned mandarins on top. But we've evolved from those dark ages, and it's high time this salad got a makeover. Ambrosia can be reeeaally delicious, if made with the best, freshest ingredients. If you are even thinking about using dried coconut flakes from a bag, don't bother with this. Sweet fresh coconut meat is what makes it a standout.
I don't usually go for aperitifs, but a chilled glass of Lillet is perfect with this salad.
Ingredients
Serves 6–8
For the dressing:
For the salad:
Make the dressing:
Step 1
Mash the cheese in a small bowl with a fork. Add the remaining ingredients and whisk until combined but still a bit lumpy.
Make the salad:
Step 2
Combine the orange, grapefruit, mango, and pear slices in a medium bowl. Add the shredded coconut, dates, and almonds, then sprinkle with the cardamom, add the coconut water, and thoroughly toss the salad. Add the dressing and toss together.
Step 3
Divided the salad among individual bowls or serve it in a large bowl for a family-style dinner. Garnish with more chopped dates and some parsley, if desired.
To make citrus suprêmes, using a sharp knife, cut off the top and bottom of the fruit. Cut away the rind and white pith in wide strips from top to bottom, following the shape of the fruit. Working over a bowl, use paring knife to cut between the membranes to release the wedges of skinless fruit.
To prepare fresh coconut, start with a 2-pound coconut. Holding it firmly in one hand over a large bowl, use the back of a butcher knife to rap the coconut following the grain. When the shell cracks, catch the coconut water in the bowl. Drain the juice and reserve. Using a spoon, scrape out the coconut flesh. Grate on the larges holes of a box grater. Freeze what you don't need in a resealable plastic bag; it will keep for weeks in the freezer.
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