Ambrosia (Citrus Salad with Coconut)

Serving size:
 6 Servings


    • 2
    • grapefruit
    • 2
    • blood oranges
    • 2
    • navel oranges
    • 8
    • kumquats (sliced into very thin rounds)
    • 1⁄2
    • pinapple (ripe, peeled and cored, diced into small cubes)
    • sugar (optional)
    • 1 c
    • coconut (unsweetened, shredded)
3 hours
Ready in
3 hours


What a perfect winter dessert! Seasonal citrus pairs up with pineapple and shredded coconut in a simple, not too sweet fruit salad. Note that it only takes a few minutes to prepare, but it's best when allowed to sit for a couple of hours to let the flavors develop.

Adapted from David Tanis's A Platter of Figs.


Slice the tops and bottoms off of the grapefruit, blood oranges, and navel oranges. Slice off the peel, making sure to remove all the white pith. Work over a bowl while you section the grapefruit into wedges, slicing between the membranes. Squeeze the grapefruit rind into the bowl to catch all its juice. Slice the blood oranges and navel oranges into thin rounds, and set them in the bowl with the grapefruit. Add the sliced kumquat and diced pineapple, and gently toss to combine. Add a tiny bit of sugar if you like. Cover, and set aside for 2-3 hours.

When ready to serve, add in the shredded coconut. Enjoy!



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