East Coast Ambrosia
Author: 
Serves: serves 4
 
My take on a lighter/brighter Ambrosia-inspired dessert (or salad, if you must!).
Ingredients
  • 2 blood oranges (may be hard to find until the winter–can use navel oranges)
  • 1 Cara-Cara orange
  • 2 cups green grapes, halved lengthwise
  • 1 pint blueberries
  • 1 pint blackberries
  • 12 natural maraschino cherries, halved
  • ⅓ cup unsweetened flaked coconut
  • 5 ounces plain sheep’s milk (or cow’s milk) yogurt, NOT Greek-style
  • 1 tablespoon maple syrup
  • ½ teaspoon vanilla extract
Instructions
  1. Peel the oranges and pull the segments apart. Cut each segment into half or thirds depending upon the size you prefer, and place in a large bowl.
  2. Add the grape halves, blueberries, blackberries and halved maraschinos to the oranges. Sprinkle with the flaked coconut and toss.
  3. In a separate bowl, blend yogurt with the maple syrup and the vanilla extract.
  4. Can make up to this point and park in the fridge in separate containers until ready to serve.
  5. To serve, add about ½ the yogurt sauce to the fruit and toss gently. Continue to add the sauce a little at a time, tossing to coat. The fruit should be coated but not swimming in the sauce.
Recipe by Tailored Taste at https://tailoredtaste.net/east-coast-ambrosia/