Grape Ambrosia with Toasted Almonds

Grape Ambrosia with Toasted Almonds

Ever year, my family would gather at my godparents’ house on Christmas Eve. Aunts, uncles, grandparents, cousins, the whole gang. I distinctly remember cracking walnuts and opening roasted chestnuts in their dim living room next to the warm, decorated fireplace. My sisters and I would congregate in my godmother’s walk-in closet and try on her furs, jewelry and high heels in secret, and then walk around her bedroom impersonating older female family members.

And I’ll never forget that fluffy, heavenly bowl of sweetness sitting on the kitchen table that my godmother prepared every year. This marshmallowy gooey mess (aka ambrosia) always put on a smile on my face.

This recipe is a tribute to my dear godmother, Marie. It’s a modern, healthier rendition of ambrosia. It’s not gooey or as fluffy as the traditional ambrosia but it’s no less delicious. Hope you like it.

A couple of notes:

  • If you’re using frozen pineapples, be sure to defrost them in advance. Also, chop the pineapple chunks into smaller pieces. I don’t recommend pulsing them in a food processor (like I did) because it draws too much water out of them.
  • I added both red and green grapes for optimal color because the dish can lack color. I recommend adding 3/4 cup green grapes and 1/4 cup red grapes. The red grapes can be a bit astringent which is why I added less.

Grape Ambrosia with Toasted Almonds

Grape Ambrosia with Toasted Almonds
Serves: 5-6
 
Grape Ambrosia with Toasted Almonds 16 ounces frozen unsweetened pineapples, cut into chunks, thawed and chopped ¾ cup unsweetened flaked coconut, unsweetened 1 cup fresh seedless grapes, halved or quartered ⅔ cup non-dairy yogurt 1 ounce sliced almonds, toasted 2 tablespoons raw sugar (optional) In a large bowl, combine pineapples, coconut and grapes. Add yogurt and sugar and mix well. Chill for 30 minutes before serving. Top with toasted almonds and enjoy. Serves 5-6.
Ingredients
  • 16 ounces frozen unsweetened pineapples, cut into chunks, thawed and chopped
  • ¾ cup unsweetened flaked coconut, unsweetened
  • 1 cup fresh seedless grapes, halved or quartered
  • ⅔ cup non-dairy yogurt
  • 1 ounce sliced almonds, toasted
  • 2 tablespoons raw sugar (optional)
Instructions
  1. In a large bowl, combine pineapples, coconut and grapes. Add yogurt and sugar and mix well.
  2. Chill for 30 minutes before serving. Top with toasted almonds and enjoy.


Comments

  1. says

    Beautifully done! One of my favorites too. Anything pineapple coconut and I’m sold. Love the healthy twist. Thanks for sharing.

  2. says

    Oh my goodness. Isn’t this a wonderful treat to start the morning with or to end a day with. I guess I could have it any time of the day. Thanks for sharing your family recipe, Trish!

  3. says

    wow, i’ve never heard of ambrosia. it’s marshmellow-y? it looks kind of like soup, but sounds so interesting. i love fruity and nutty desserts. i really want to try this, it looks wonderful!! thanks for sharing.

  4. says

    I had forgotten about ambrosia!! My mom would make it with sour cream, I absolutely adored it. She put little marshmallows in and cherries. But I didn’t like the cherries.
    I don’t think my kids have ever had it, I must change that!

  5. says

    I’ve never heard of Ambrosia, but I’m not American so maybe that’s why. It sounds delicious. I love adding fruit to my yogurt so I know I’d love your salad. Thanks for sharing your healthier recipe and memories.

  6. says

    How very sad that I’ve lived as long as I have and never tasted this much less heard of it! :) It looks so wonderful it has to go on my list of ‘must try.’ Thanks for sharing.

  7. says

    That looks so delicious, as your entire blog does! Pineapple is such a unique ingredient!! Anyway, HI I’m Jenn and after following you, you and others have inspired me to start my own blog. I am in training to become an RD. I was wondering if you have heard about the SCAN Symposium Conference: coming up from ADA in March in Chicago? Here is the link: http://www.scandpg.org/e-learning-and-events/2011symposium/ and feel free to check out my blog for more info! THanks! http://www.real-nutrition-nyc.com. Nice to meet you!!!

  8. says

    Trish,
    I have used pineapple and coconut many times, but never together..and never this way…
    This ambrosia sounds and looks so exotic and yummy…gotto try sometime!

  9. says

    Love family memories centered around food :) My grandma would always make fruit salad for us during Christmas. Love your healthier version! yum

  10. says

    This looks so cool! I’ve never tried ambrosia before, but I love all the fresh fruits. This would be such a great healthy dessert!

  11. Marie O'Connor says

    Hi Trish,

    This brought back so many wonderful memories for me too. I’m going to make ambrosia again but your way.

    Love, Aunt Marie

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