Amplified Ambrosia (published in Chile Pepper Magazine)

Amplified Ambrosia

(published in Chile Pepper Magazine)

Yield: 3.5cups * Zest Factor: Medium

 

Ambrosia is a family staple that has made its way to many of our picnics. However don’t let the fruit fool you; this fruit salad packs a punch. It’s bold enough to stand up to some mean barbecue and sweet enough to finish off the best of meals.

 

8 ounces canned/fresh pineapple chunks, drained thoroughly

11 ounces canned mandarin orange segments, drained thoroughly

1/3 cup maraschino cherries, drained thoroughly

1/3 cup hot banana pepper rings, minced

1 golden delicious apple, chopped

1 cup heavy cream

1 tablespoon habanero hot sauce (I used Goya)

½ cup coconut flakes, toasted

1 tablespoon red pepper flakes

In a colander, combine pineapple chunks, mandarin orange segments, maraschino cherries, hot banana pepper rings and chopped golden delicious apple.

In a medium bowl whip cream till peaks begin to form.  Add habanero hot sauce and whip till stiff peaks form.

In medium sized serving bowl combine fruit from colander with whipped cream, toasted coconut flakes and red pepper flakes. Toss to combine. Serve ambrosia immediately or chill for later use. Enjoy!

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2 thoughts on “Amplified Ambrosia (published in Chile Pepper Magazine)

  1. Pingback: Mulled Wine « Cooking with Aurora

  2. Pingback: Breakfast Waffles « Cooking with Aurora

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