Irresistible Ambrosia Salad

  • Pin It
  • print
  • email to a friend
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.

Read More From Holidays and Entertaining.

Read More From Christmas.

You May Also Like These Blogs:

You May Also Like These Recipes:

  • Spicy Black-Eyed Peas Spicy Black-Eyed Peas
    54321
    View Now
  • White Chocolate-Coconut Cookies White Chocolate-Coconut Cookies
    43211
    View Now
  • Bobby’s Baked Chicken with Dijon and Lime Bobby’s Baked Chicken with Dijon and Lime
    54321
    View Now
  • Bobby’s Lighter Crab Soup Bobby’s Lighter Crab Soup
    54321
    View Now

Leave a Comment

Reader Comments:

54321

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

54321

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 18, 2013

54321

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 18, 2013

54321

Your the best & I sincerely miss your program.

By Carol Prebish on August 13, 2013

54321

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

54321

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

54321

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

54321

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

By sherry rogertd on December 21, 2011

54321

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

54321

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

image
Paula Deen
Paula Deen
The Lady's Blog
The Queen of Southern Cuisine muses about her recipes, life and family. See Posts

Brooke Deen
Brooke Deen
Deen Mother
Advice on raising two boys (three counting Jamie). See Posts

Brandon Branch
Brandon Branch
Southern Style
Decorating Inspiration from Paula's Design Director. See Posts

Julia Sayers
Julia Sayers
Hot off the Press
Step behind the pages and let the Associate Editor of Cooking with Paula Deen fill you in on what goes into creating every issue. See Posts

Lisa Scarbrough
Lisa Scarbrough
Thrift Store Mommy
Mom on a dime advice from Paula's Digital Properties Manager. See Posts

Andrea Goto
Andrea Goto
Mom 2.0
Tips from a real-world mom with comedic tendencies. See Posts

Martha Lee
Martha Lee
Earth Mother
Practical, earth-conscious ways to live and parent in the 21st century. See Posts

Susan Greene a.k.a BUBBLES
Susan Greene a.k.a BUBBLES
Bubbles' Corner
Ideas and advice from a 21st Century young at heart Grandmother. See Posts

Cindy Edwards
Cindy Edwards
Southern Proper
Etiquette advice from a true Southern belle. See Posts

image

hi! wink i was wondering if you could share the recipe for the chiken/grape salad-the one that is pictured on the croissant above? thanks! wink sandra
Sandra Neuheimer-Huller in Chicken Salad: A Southern Staple on April 19, 2014 at 9:37 am

Where do I buy these magazines
in A Basketful of Traditions on April 19, 2014 at 7:22 am

I WISH I COULD COOK. COULD I COME WORK FOR JUST ROOM AND BOARD AT YOUR NEW RESTURAUNT IN PIGEON FORGE FOR THE SUMMER? I WENT TO COLLEGE NOT FAR FROM THERE - HIWASSEE COLLEGE. YOU WOULDN'T HAVE TO PAY ME, I WOULD WORK FOR FREE JUST FOR THE EXPERIENCE. TAMMY LEVAN 19 SPENCER WAY KINGS PARK, NY 11754 HAPPY EASTER! CHRIST IS RISEN!
TAMMY L LEVAN in A Basketful of Traditions on April 19, 2014 at 3:31 am

Hi Bubbles, You have some great tips. Can't wait to read your other blogs! Please give Aunt Peggy a big hug from me and here is one for you! (((HUGS))) See you in May!
Jaci Pardun in 10 Quick Household Tips on April 18, 2014 at 10:05 pm

Paula, I am glad to know that I am not the only person who makes Easter Baskets for their adult children and mail them across the United States. My Daughter lives in Long Beach, CA and I not only sent her a basket but her husband and my granddaughter Reese. We also buy special Russel Stover Bunnies for each child too. My husband has the list in his phone... Sara .. Cookies 'n Crème.... Sidney and Stephen.. Peanut Butter Etc. It one of my favorite things to do for my kids.. no matter how old they get. And passing it along to my Grandchildren. It's even more special to me knowing we share a family tradition. Blessings and Happy Easter!!
Sharon Cason-Card in A Basketful of Traditions on April 18, 2014 at 10:03 pm