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Irresistible Ambrosia Salad
By The Paula Deen Test KitchenHave 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.