In Greek mythology, ambrosia was the food of the gods on Mount Olympus. In culinary terms, ambrosia is a traditional Southern dessert usually made with oranges, bananas and coconut.
Our version takes a tropical twist, combining chucks of juicy mango, papaya, pineapple, banana, and coconut. If passion fruit is in season, squeeze a few into the mixture in place of the lime juice — incredible!
This dessert is best made 4 to 8 hours in advance so the flavors can meld. Try it with plain or vanilla yogurt for a healthy breakfast treat.
|2||ripe Earthbound Farm Organic Mangos (peeled, pitted and cut into 1/2-inch chunks)|
|1 small||ripe papaya (peeled, seeded and cut into 1/2-inch chunks)|
|2 cups||pineapple cnunks (preferably fresh)|
|2||bananas (peeled, cut lengthwise and then crosswise into 1/2-inch slices)|
|2 cups||shredded sweetened coconut|
|1/4 cup||finely minced crystallized ginger (optional)|
|2 tablespoons||pineapple juice|
|1 tablespoon||fresh lime juice|
|1 tablespoon||dark rum (optional)|
Place the mango, papaya, pineapple, banana, coconut and ginger (if using) in a large bowl and combine gently.
Mix the pineapple juice, lime juice and rum (if using) in a small bowl. Add the liquid to the fruit, stirring gently to coat. Cover the bowl and refrigerate the ambrosia until chilled, at least 4 to 8 hours.
To serve, divide among 8 chilled bowls.