Irresistible Ambrosia Salad

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Irresistible Ambrosia Salad

By The Paula Deen Test Kitchen

Have you ever wondered how some cooks make those perfectly sliced segments of citrus in Ambrosia salad? The technique is quite simple and easy to master. Learn to make your prettiest Ambrosia yet with our simple how-to:

imageFirst, slice two thin rounds off the top and the bottom of the orange. This will make the fruit stable for the next step; the trimming away the peel and pith.

Rest the bottom of the orange on the board. Follow the roundness of the orange with your knife, and trim away the peel and the bitter white pith. You do not want any of the white remaining, but you also should be careful not to trim away too much of the fruit.

imageNext, carefully make two slices between each segment’s membrane, being careful not to slice through the other side of the fruit. Use the natural wedge shape of the fruit’s segment as a guide.

imageRemove the segment and continue with the remaining fruit. Use a bowl to catch the juices that will fall as you work, and to also use a knife that you feel comfortable with. If a chef’s knife feels too large, go for the paring knife! It’s important to work slowly and to protect your precious fingers.

This method will work with oranges, grapefruit, blood oranges, and all other varieties of citrus (although we wouldn’t recommend trying it with a key lime!). Not only can this be used in Ambrosia salad but in any winter salad. We love the look of fresh spinach with bright orange segments!

Click here for a full recipe.

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Reader Comments:


Paula, You may never read this but I just want you to know how much you are missed. I along with so many others, am a huge fan and just want to tell you. I hope you will come back so that we can enjoy you even more than before. I have never gotten a chance to eat in one of your restaurants, but some of my family has. I hope to one day. Keep your chin up and may you and yours have a very Merry Christmas and better New Year! We love you Paula!! Mary Brown

By Mary Brown on December 23, 2013


I love you, Paula. I know you had a rough year. Merry Christmas to you and your beloved family and a very happier New Year.

By Connie Johnson on December 19, 2013


I love you, Paula. I know you had a rough year. Merry Christmas to you and your beloved family and a very happier New Year.

By Connie Johnson on December 19, 2013


Your the best & I sincerely miss your program.

By Carol Prebish on August 13, 2013


We love you . Paula Dean. My friend Donna Williams is 20 years old than I. And Im 53. So you see everybody loves you. You are a wonderful person. B Dryer

By Bernadette Dryer on July 02, 2013


For those asking for full receipe, see below last photo of directions for orange prep and you will see "click here for a full recipe". Click on highlighted "click here" and you will have full receipe.

By Donna on March 05, 2012


Thanks for the tips on segmented the oranges! Now, what other ingredients and quantities go in the Ambrosia salad?

By Linda on December 22, 2011


we reall wanted you recipe to your ambrosia salad but i cant find it love you all

By sherry rogertd on December 21, 2011


When peeling oranges, drop them in a large pot of boiling water for about five minutes. The peel comes right off and so does the white membrane. So easy. Just hold them with a dish cloth. Can do the same for pecans, the nuts almost always come out whole. So much easier.

By Ann Simmons on December 20, 2011


Paula I really like your shows. I also get your magizine & really enjoy it. I am 82 yrs. old & have been making ambrosia just the way you do. Even to the way you section the oranges. I learned from my mother who did it that way. My kids think I am the only person in the world who can make it. I think it's about time I taught them better!! Thanks for all your tips. They help a lot.

By Doris Jennings on December 16, 2011

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