Disclosure: This recipe for Granny’s Southern Ambrosia Recipe has been sponsored by Popeye’s Canada. They have opened 2 new Calgary locations to bring a bit more of the South to Calgary. As always, all opinions are my own!
Growing up, we didn’t have fruits year around like we do now. Grocery stores only carried a few things and it had to be in season. Plus, some things were so expensive that you didn’t get them any time of the year.
Every Thanksgiving, my Granny and Grandaddy hosted dinner at their house in Guin, Alabama. Their four kids would come from near and far to celebrate together. One of their kids, my Uncle David, lived in Florida. Whenever his family came for a visit, they would bring Granny and Grandaddy big boxes of navel oranges and grapefruits. I remember how much we enjoyed those fresh citrus fruits until they were gone. Why is it that things you don’t have often are SO MUCH better than something you have every day?
Since she had so many oranges at once, my Granny often made Ambrosia for us. She would make up a big Pyrex bowl, cover it with a plate and leave it in the fridge. I can see that green bowl with tiny white flowers now.
Southern food has a special place in my heart. It brings back memories of my Granny’s house, church suppers and home. That is one of the reasons I was so excited when Popeye’s started opening locations in Calgary. Something about their fried chicken, red beans and rice and biscuits remind me of home. Maybe it’s their Southern recipes and roots….yep, I bet that is it.
This Ambrosia Recipe goes perfectly with Southern food. The citrus tang is a great foil for spicy or fried foods. Plus, it stays good in the refrigerator for a few days so you don’t have to eat it all at once. I’ve been eating a bowl as dessert the last few days. Yummy AND it packs quite the vitamin C punch.
One key to making this recipe EPIC is to make sure you get ONLY the fruit not the pith for the oranges and grapefruit. The key is a nice sharp knife.
It will help you make quick work of the prep!
Granny’s Ambrosia Recipe
Granny’s Southern Ambrosia Recipe
- With a sharp paring knife, peel the navel oranges and the grapefruit.
- Cut out each section with your paring knife, leaving the pith and membranes behind. If you have fruit left behind, use your fingers to scrape it out and into the bowl.
- Add the pineapple tidbits and juice.
- Stir in the sweetened coconut and sugar. Taste and adjust your sugar as needed. Cover and refrigerate. Can be served immediately but tastes better after sitting overnight. Serve with additional coconut on top for garnish.
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