Ingredients for Summer Fruit Ambrosia
- Honeydew Melon
- 2 ripe nectarines, peeled and sliced
- Plums
- Fresh Blueberries
- Limes, Juice Of
- 2 tablespoons honey
- Unsweetened Coconut
- 1 tablespoon granulated sugar
- 1 teaspoon minced crystallized ginger
- Zest of 1/2 lime
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How to Make Summer Fruit Ambrosia
- Wash and hull 2 cups of strawberries, 1 cup of raspberries, and 1 cup of blueberries.
- Peel and slice 2 ripe nectarines.
- Combine the prepared fruit in a large bowl or on a beautiful serving platter for an elegant presentation.
- In a small bowl, whisk together 2 tablespoons of honey and 1 tablespoon of lime juice.
- Pour the honey-lime dressing over the fruit and gently toss to coat.
- Refrigerate for at least 30 minutes, or up to 2 hours, to allow the flavors to meld. Do not refrigerate longer to prevent the fruit from becoming mushy.
- Preheat oven to 300°F (150°C).
- Spread 1/2 cup of unsweetened shredded coconut on a baking sheet.
- Toast the coconut in the preheated oven for 5-10 minutes, stirring halfway through, until lightly golden brown. Watch carefully to prevent burning.
- Remove from oven and let cool slightly.
- Toss the toasted coconut with 1 tablespoon of granulated sugar, 1 teaspoon of minced crystallized ginger, and the zest of 1/2 a lime.
- Just before serving, sprinkle the coconut topping over the fruit salad.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
164g
Fat
81g
Carbs
17g
