Citrus and Coconut Ambrosia

Published April 3, 2024

Recipe Overview

A vibrant, boozy fruit salad featuring bright citrus segments, a zesty liqueur-marmalade glaze, and toasted coconut for texture. A perfect balance of sweet, tart, and nutty notes, ideal for weekend gatherings or festive seasons.

Prep & Cook Times

• Total Time: 40 minutes

• Prep Time: 5 minutes

• Cook Time: 35 minutes (toasting the coconut)

Ingredients

• 2 small grapefruits (about 1 lb/450g total)

• 2 large navel oranges (about 1.5 lbs/680g total)

• 4 blood oranges (about 1 lb/450g total)

• ¼ cup orange liqueur (e.g., Cointreau, Grand Marnier)

• 1 tablespoon orange marmalade (seedless, ideally)

• ½ cup shredded unsweetened coconut

• 2 tablespoons granulated sugar

Preparation Instructions

Step 1: Prepare the Citrus Segments

1. Preheat Oven: Set oven to 375°F (190°C) and position a rack in the middle.

2. Trim Citrus: For each fruit, slice off the top and bottom to create a flat base, ensuring stability while peeling.

3. Peel & Pith Removal: Using a sharp vegetable peeler or paring knife, carefully strip the outer zest (peel) and bitter white pith from the fruit, leaving only the translucent, tender inner flesh.

Step 2: Segment the Citrus

1. Over a Bowl: Hold each peeled grapefruit and navel orange over a large serving bowl to catch juice.

2. Cut Segments: With a small paring knife, make vertical cuts along the membranes to separate the juicy segments, leaving minimal membrane residue. Use your fingers to gently pull out any loose membranes.

3. Juice Extraction: Squeeze remaining pulp and membranes over the bowl to capture extra juice (adds depth). Discard the solids.

4. Add Blood Oranges: Thinly slice the blood oranges crosswise and add to the bowl with the other citrus segments.

Step 3: Citrus Glaze & Marination

1. Mix Liqueur & Marmalade: In a small bowl, whisk the orange liqueur and orange marmalade until the marmalade dissolves into a smooth, glossy mixture.

2. Coat Citrus: Pour the glaze over the citrus segments and gently toss to coat evenly. Cover the bowl loosely with plastic wrap.

Step 4: Toast the Coconut Topping

1. Oven Setup: Line a small, oven-safe skillet or baking pan with parchment paper (optional, for easy cleanup).

2. Spread Mixture: Evenly distribute the shredded coconut and sugar across the pan, ensuring a thin, single layer (avoid overcrowding).

3. Toast: Bake for 5–7 minutes, checking every 2 minutes, until the coconut turns pale golden and smells nutty. The sugar will lightly caramelize, enhancing sweetness.

4. Cool: Remove from the oven and let cool completely on a wire rack (or refrigerate for up to 3 days).

Step 5: Chill & Serve

1. Chill: Refrigerate the citrus bowl for at least 30 minutes to allow flavors to meld (best if chilled 1–2 hours).

2. Serve: Portion into small bowls or wide glasses, sprinkle the toasted coconut-sugar mixture on top, and serve immediately.

Optional Variations (From Reader Comments)

• Alcohol Substitute: Replace orange liqueur with elderflower liqueur (e.g., St-Germain) for a floral twist.

• Citrus Swaps: Use Sumo oranges (wrinkly-skinned) instead of navel oranges; substitute pomelo for grapefruit. For a tart edge, add 1–2 tbsp lemon juice (reduce sugar by 1 tsp if using lemon).

• Coconut-Free Twist: Omit coconut and liqueur; the citrus alone is refreshing, especially in winter.

• Liqueur Upgrade: Use blood orange liqueur (e.g., Luxardo) for deeper berry notes.

Historical & Cultural Notes

• A 1950s Southern tradition: Often paired with homemade coconut cake for Saturday gatherings, where parents peeled oranges and grated fresh coconut together.

• A 55-year Christmas staple: Originated from Florida friends’ grapefruit, enjoyed as a winter treat that keeps well in the fridge for 4–5 days (rarely lasts that long!).

Pro Tips

• Toasting Coconut: The toasted coconut is non-negotiable—it elevates the texture from ordinary to “magical” (per commenters).

• Make Ahead: Assemble the citrus bowl up to 1 day in advance, add the glaze, and chill. Toast coconut 30 minutes before serving.

Enjoy this timeless, vibrant salad as a breakfast, dessert, or festive centerpiece!

— Adapted from David’s original recipe with reader-inspired enhancements