Ambrosia, or 'food of the gods", is an appropriate name for this fruit salad. Ambrosia is a perfect dessert dessert to brighten up the winter months, prepared with the citrus fruits from Florida that are so delicious at that time of year (when lots of other fruits are not at their best in the US).This tropical version of ambrosia is prepared with pineapple, bananas, fresh coconut and mango, and tossed with a sweet passion fruit syrup that helps keep the fruit (especially the bananas) looking fresh. Serve it with a simple pound cake, or with an assortment of alfajor cookies. Pomegranate seeds are not exactly tropical (technically pomegranates are from the Mediterranean), but they add pretty color a bit of crunch to the salad. Substitute any fruit you prefer in this salad, especially if you live where there are lots of choices available. Papaya, cherimoya, guanabana, and kiwi are all good choices.
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Yield: Serves 4-6.
- 1 large pineapple
- 7 ounces frozen fresh coconut
- 2 ripe mangos
- 4 bananas
- Seeds from one pomegranate (or about 3/4 cup)
- 1/2 of a 14-ounce package of frozen passionfruit pulp (such as Goya brand)
- 1/3 cup sugar
- Pinch of salt
- Thaw the passionfruit pulp and the fresh coconut.
- Place the passion fruit pulp in a small saucepan with the sugar and a pinch of salt. Bring to a simmer and cook until syrup is reduced to half. Remove from heat and let the syrup cool.
- Peel and cut the pineapple into 1/2 inch cubes and place in a large bowl (see How to Cut a Pineapple).
- Peel and cut the mangos into 1/2 inch cubes (see How to Cut a Mango), and add to the pineapple.
- Peel and cut the bananas and add to the other fruit, along with the pomegranate seeds,(see How to De-seed a Pomegranate), reserving a couple of tablespoons of pomegranate seeds for decoration.
- Toss fruit mixture with half of the coconut and the passion fruit syrup. Place fruit salad in a serving bowl and garnish with remaining coconut and reserved pomegranate seeds.