Southern Ambrosia Recipe | gritsandpinecones.com (2024)

Date: Dec 28, 2021 · Updated: Dec 29, 2021 Author: Sharon Rigsby

Southern Ambrosia is often called “Nectar of the Gods,” an excellent description of this famous old-fashioned, citrusy fruit salad. This recipe is made simply with fresh juicy navel oranges, a bit of shredded sweetened coconut, and garnished with ruby red maraschino cherries, Old Fashioned Southern Ambrosia has graced many holiday tables throughout the years.

Southern Ambrosia is a traditional Christmas dish for many Southerners, and I am no exception. I can’t imagine the holidays without this Old-Fashioned Ambrosia salad. But this traditional side dish is also perfect for breakfast or brunch, and it makes an excellent light dessert or snack any time of year.

There are many different recipes for Southern Ambrosia, and I know many of you also like to add grapefruit, pecans, pineapple, and even sour cream or cool whip. I have tasted and enjoyed all of the combinations for this tasty fruit salad, but this simple recipe is the one I grew up eating and it is my favorite.

Here’s what’s in it:

• Navel oranges – are the star of this show, and for a good reason. They are juicy and full of sweet citrusy flavor, and a real bonus, they are seedless. You can substitute other types of oranges, but you may have to add more sugar.
• Powdered sugar – adds a delicate sweetness to the navel oranges.
• Sweetened coconut – moist and sweet, shredded coconut adds a tropical vibe and wonderful texture to this dish.
• Maraschino cherries – with their beautiful red color, add a bright pop of color and their signature sweetness.

Here’s how to make this recipe:

1. Gather your ingredients and peel the oranges with a sharp paring knife. Make sure to remove all of the white pith.

2. Next, section the oranges by placing the knife along the inside of the orange membrane for each section. Run the blade to the center of the orange and pop out the orange section with the tip of the knife. When sectioning the oranges, be sure to do this over a bowl to catch all of the juice.

3. When you have cut out all of the sections, squeeze out any remaining juice and discard the membranes.

4. When you have finished sectioning the oranges, taste one to determine how sweet they are. Add a bit of the powdered sugar and mix well. Add more sugar as needed.

5. Place the orange mixture in a serving dish and top with the coconut.

6. Before serving, top with one or more maraschino cherries.

Frequently asked questions:

Sharon’s Expert Tips:

The sweeter your oranges are, the better your ambrosia will be. Oranges vary in sweetness. If your fruit is really sweet, you might want to cut back on the amount of sugar you add. Conversely, if your oranges aren’t that sweet, you may need to add a little more sugar.

If you are making ambrosia ahead, cover and refrigerate for up to four days. Then, wait to add the cherries until you are ready to serve; otherwise, the cherry juice might stain the orange sections.

I like to use navel oranges, but you can use valencias or any sweet, seedless variety you want.

If your family isn’t a fan of coconut, feel free to leave it out.

If you want to change things up a bit, you can also add grapefruit or other citrus, pecans, chunks of pineapple, cool whip, sour cream and marshmallows.

More holiday or special occasion breakfast or brunch recipes:

Some of my other favorite holiday dishes include Eggs Benedict Breakfast Casserole, Broccoli and Mushroom Frittata, and Southern Cheese Grits Casserole.

You can browse all of my breakfast and brunch recipes here or check out my roundup posts, Easy Make-Ahead Christmas Breakfast, and Brunch Recipes, and 25 Best Christmas Breakfast and Brunch recipes.

Oh, and ambrosia isn’t just for Christmas! It’s perfect for Mother’s Day, Father’s Day, Easter, or any occasion you want something special!

★Please leave a comment and give this recipe a star rating if you make this recipe. I would love to know how you liked it!

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📋 Recipe:

**This recipe for Southern Ambrosia was originally published on December 20, 2016. It was republished on December 28, 2021 with new photos, the addition of a FAQ section and expanded directions. There is no change to the original recipe.