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Irresistible Ambrosia Salad
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:
First, 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.
Next, 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.
Remove 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:
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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I love Orchids but fine it hard to kept alive for very long. I love the way you display
Syndie Reynolds in Paula’s Love of Orchids on May 13, 2013 at 10:59 pm
Use baking soda and peroxide made into a paste to get all the grunge off o f your casserole dishes and pots and pans.
in 10 Quick Household Tips on May 11, 2013 at 6:21 pm
To Ronald Bryant: Try Paula's apple cake recipe "Grandgirl's Fresh Apple Cake From Georgia." It is sooooo good. I think you'll like it!
Mary in Paula’s Love of Orchids on May 11, 2013 at 4:11 pm
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