Southern Ambrosia

Contributed By: Kay Davis


1/2 cup grated fresh coconut
4 large navel oranges
2 teaspoons sugar
Pinch of kosher or sea salt
1 tablespoon cream Sherry


Cut peel and pith from oranges with a sharp paring knife. Working over a large bowl, cut segments free from membranes, letting them drop into bowl; squeeze juice from membranes into bowl.
Gently toss oranges with coconut, sugar, salt, and sherry. Chill, covered, at least 1 hour.

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