"I have been married to Dot's son for 45 years. During this time at holiday gatherings, while Dot was alive, she spoke of her mother and her wonderful cooking ability. Some of these recipes were passed to me at this time by actually making them. The ambrosia, simple as it is in ingredients, is definitely a refreshing favorite. It was always served as a dessert after a huge [holiday] meal, when it was peak season for citrus.
"One of the reasons I sent this recipe is because it is so delicious and satisfying as a dessert. (There was a cookbook by some guys stating this is a salad. It was not.)
"Dot would have loved to live in Atlanta, where she grew up, but her husband worked for Coca-Cola and had the Chicago territory for a while, and then was in Birmingham. (Glad he did --- met his son there!) I'm not sure she ever found Alabama as satisfying as Atlanta."
Sallie Fannie Rowland Smith's Ambrosia Dessert
Hands on: 10 minutes
Total time: 10 minutes, plus 1-2 hours chilling time
While many people serve ambrosia as a salad, contributor Lore Tarrance noted that the beauty of her husband's grandmother's recipe is its refreshing simplicity as a light dessert.
6 oranges, preferably Temple
1/2 cup sweetened flaked coconut
Granulated sugar, to taste
Using a sharp paring knife, remove ends of orange. Set the oranges on end and remove peel by cutting between the peel and flesh, rotating as peel is removed. Then, working over a medium bowl, slice between membranes to remove segments, allowing juice and segments to fall into bowl. Add coconut and sugar, to taste. Stir to combine. Cover and refrigerate to marinate for 1 to 2 hours. Serve immediately.
Per serving: 140 calories (percent of calories from fat, 19), 2 grams protein, 29 grams carbohydrates, 5 grams fiber, 3 grams fat (3 grams saturated), no cholesterol, 24 milligrams sodium.