Ambrosia Recipe | Fruit Salad Recipes | PBS Food

Make Chef Vivian Howard's ambrosia recipe from the A Chef's Life holiday special.


Yield: 6 servings



  • 1 cup orange segments
  • 2/3 cup tangerine segments
  • 1 cup pink grapefruit segments
  • 1 cup freshly grated coconut
  • 2/3 cup pomegranate seeds
  • 2/3 cup toasted pine nuts
  • For the Dressing:
  • 1/3 cup sour cream
  • 1/4 cup coco lopez
  • 1/3 cup lemon juice
  • 1 teaspoon salt
  • 1/3 teaspoon cayenne


  1. Make the Dressing: In a medium bowl, whisk together all the ingredients and chill until you’re ready to use.
  2. Make the Salad: In a medium bowl, combine the citrus, coconut and the dressing. Take care to stir it gently, as you don’t want fruit that’s looks ragged. Transfer the salad to the refrigerator until you’re ready to serve it.
  3. Just before serving, cover the top with pomegranate seeds and toasted pine nuts. Serve chilled.
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