This juicy, fresh-fruit version evokes those described in 19th-century southern cookbooks. Flakes of fresh coconut provide a nice chew, and a little Sherry gives it sophistication and complexity. Ambrosia is often served as part of the transition to dessert, but at a generous meal like this one it fits in well earlier on, providing a bright, refreshing contrast to the main course.
Recipe information
Total Time
2 hr (includes chilling)
Yield
Makes 8 servings
Ingredients
Preparation
Step 1
Preheat oven to 400°F with rack in middle.
Step 2
Pierce softest eye of coconut with a small screwdriver, then drain liquid and discard. Bake coconut in a shallow baking pan until it cracks, about 20 minutes. When cool, wrap in a towel and break shell with a hammer. Pry flesh from shell with screwdriver and peel off brown membrane with a vegetable peeler. Rinse coconut flesh. Coarsely grate coconut on large holes of a box grater using light pressure in long strokes to produce long, feathery flakes.
Step 3
Cut peel and pith from oranges with a sharp paring knife. Working over a large bowl, cut segments free from membranes, letting them drop into bowl; squeeze juice from membranes into bowl.
Step 4
Gently toss oranges with coconut, sugar, salt, and Sherry. Chill, covered, at least 1 hour.
Recipe notes
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