|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||6%|
|Saturated Fat 3g||15%|
|Total Carbohydrate 44g||16%|
|Dietary Fiber 5g||17%|
|Total Sugars 33g|
|Vitamin C 82mg||411%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Ambrosia is a fruit salad that is often attributed to the American South. It is usually made with what was once viewed as exotic canned fruit, as well as mayonnaise and at least one dairy product, such as yogurt, whipped cream topping, or sour cream. Marshmallows and maraschino cherries are also commonly added.
If you are a vegan, mindful of sugar or cholesterol intake, or if you want to incorporate as many fresh ingredients as possible in your diet, with this list of ingredients, ambrosia might not sound like your kind of dish.
This ambrosia however is different. With the exception of shredded coconut, it is made with only fresh fruit—pineapple, apples, oranges, strawberries, and grapes—and without dairy so it’s also suitable for a vegan diet.
In this recipe, the fruity citrus sauce is simmered with cornstarch until thickened. Combined with silken tofu, the sauce gives the salad its typical creamy consistency without any mayonnaise. If the idea of a dessert with mayonnaise does not appeal to you, this vegan ambrosia might.
Other than cooking the sauce, which takes just a few minutes, ambrosia consists of tossing together the ingredients. Like classic ambrosia, it should be chilled for at least 1 hour before serving so the flavors can meld.
Although ambrosia is served chilled, it’s not only a dish for the summer. Serve it for brunch any time of the year or make it part of your vegan Thanksgiving spread. In the South, ambrosia is also a favorite dish to serve at Christmas.
Ambrosia travels well, provided you put it in a cooler, which makes it a great dish to bring to a cookout, potluck, or party.
Stored in an airtight container, ambrosia keeps in the fridge for up to three days.
1 cup chopped fresh pineapple
1 cup sliced apples
1 cup orange slices
1 cup strawberries, sliced
1 cup grapes
1/2 cup shredded coconut
1 tablespoon cornstarch
1/3 cup lemon juice
3 tablespoons sugar
3 tablespoons orange juice
1/2 cup soft (silken) tofu, pureed
2 teaspoons grated orange zest
1 teaspoon poppy seeds, optional
In a large bowl, toss the fruit and coconut until well blended. Refrigerate.
Combine the cornstarch with the lemon juice in a medium saucepan and stir until well blended. Place the saucepan over medium heat and add the sugar and orange juice. Cook, stirring constantly, until the mixture thickens, about 5 to 10 minutes. Remove the saucepan from the stove and allow to cool thoroughly.
Fold the pureed tofu, orange zest, and poppy seeds if using into the juice mixture and chill for at least one hour.
Immediately before serving, pour the dressing over the fruit and serve.