Gingered Winter Fruit Ambrosia
- Total Time
- About 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
Yield:Serves 6 to 8
- ¼cup fresh lime juice
- 2tablespoons mild honey or agave nectar
- 2teaspoons finely minced or grated fresh ginger
- 2pink grapefruit
- 2ripe but firm pears
- ½pound red grapes, cut in half
- 6dates, pitted and halved or quartered
- Seeds from 1 small pomegranate
- 1tablespoon chia seeds (more to taste)
- 2 to 3tablespoons finely grated coconut (to taste)
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
152 calories; 1 gram fat; 1 gram saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 38 grams carbohydrates; 5 grams dietary fiber; 29 grams sugars; 2 grams protein; 2 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Whisk together the lime juice, honey or agave nectar and ginger in a small bowl.
- Step 2
Cut away the peel and white pith from the grapefruit. The easiest way to do this is to cut the ends off, then stand on one end and cut away strips of skin and pith at the same time. Hold the grapefruit over your serving bowl and cut the sections away from the membranes that separate them. Place in the bowl.
- Step 3
Peel, core and dice the pears. Add to the grapefruit. Add the grapes, dates, pomegranate seeds and chia seeds. Stir the lime-ginger marinade and toss with the fruit. Chill for 30 minutes or longer and toss again.
- Step 4
Sprinkle the coconut over the top and serve.
Tips
- Advance preparation: You can make this several hours before serving and keep in the refrigerator.
- For a lower-calorie version of this fruit ambrosia, omit the dates and reduce the number of grapes by half.
Private Notes
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Cooking Notes
Ana
Interesting and refreshing combination of ingredients, but it does not hold well if prepared "several hours before serving"; the fruit looks "wilted" and over "done". I would suggested to prepare it no more than a couple of hours before serving.
Lori Butler
I’ve made this several times now as a dessert for guests on hot summer evenings. It’s always a hit. I change the fruit according to what I have, normally don’t use grapefruit but always add the dates and grapes. The lime ginger dressing is delicious and refreshing.
Elisa
Made this salad as dessert for dinner with a friend who is gluten and lactose intolerant. The lime juice keep the pear from browing and the pomegranate gives the salad some nice crunch. Omitted the dates (couldn't find any) and served it with coconut milk vanilla ice cream and it was a hit!
Barbara H
Made this for our New Year’s brunch today and it was delicious! Made a few substitutions and additions based on what we had: cut up some dried mango instead of dates, added orange segments and left out the pomegranate seeds. I think this recipe lends itself to variations, and the dressing was really great!
Ana
Interesting and refreshing combination of ingredients, but it does not hold well if prepared "several hours before serving"; the fruit looks "wilted" and over "done". I would suggested to prepare it no more than a couple of hours before serving.
Nina
Made this for a party and it was a big hit. Added some toasted chopped almonds along with the coconut, cuz almonds. Delicious.
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