Present this beautiful
fruit mixture on airy meringue shells or angel-cake slices for
a heavenly dessert after a heavy meal.
Florida Ambrosia
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon finely shredded Florida Orange
Peel
- 1 cup Florida Orange Juice
- 2 teaspoons lemon juice
- 3 Florida Oranges, peeled, sliced, and
seeded
- 2 Florida Grapefruit, peeled, sectioned,
and seeded
- 1 cup halved seedless green and/or
red grapes
- 6 angel-cake wedges or meringue
shells
- In a small saucepan stir together sugar
and cornstarch. Stir in orange peel and orange juice. Cook and
stir over medium heat until thickened and bubbly. Cook and stir
for 2 minutes more. Remove sauce from heat; stir in lemon juice.
Cover; let cool.
- Meanwhile, in a 1 1/2 quart glass bowl
combine oranges, grapefruit, and grapes. Pour orange sauce over
all. Cover; chill up to 6 hours. To serve, spoon mixture over
cake wedges or into meringue shells.
Makes 6 servings.
Recipe provided courtesy of The Florida Department of Citrus.
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