Ambrosia tropical fruit salad (vegan)

It snowed this week. The battle begins.

I saw a whole coconut at the coop and got curious about how to use it. That seemed like a good distraction that would remind me of warmer days.

The recipe selection was easy–I love ambrosia salad with the mixture of bright citrus and tropical flavors. Pineapple, mango, valencia oranges, red grapefruit, pomegranate and the coconut. Perfect. Easy.

Well, it was easy. Except for the coconut. I now understand how it would feel to be trapped on a desert island surrounded by the things knowing full well they’re full of deliciousness and yet become fixated on getting the stupid shells cracked.

It started with using a skewer to puncture the soft spot to drain the water. It was delicious! Flavor wise this was definitely the highlight. A cup gets used in the recipe itself, but the remainder can be used as a post workout recovery aid.

If I didn’t want to mess with a fresh coconut in the future, I would at least buy the water, it made a huge difference and meant I didn’t need to use any sweetener (agave).

After draining, the whole coconut gets baked at 350 degrees Fahrenheit for 15 minutes or so. This is supposed to dry out the interior flesh.

This is where the fun began! Trying to crack the thing. I tried a chef’s knife first. No go. Then a rolling pin. Comical. Finally, I called in the muscle (Matt) to use a hammer. The blunt side didn’t work. The claw side was sharp enough to crack it and then get it split in half.

I admit being disappointed both by the amount of flesh inside, and that it was still moist. I pivoted and scraped the stuff out, which roughly had the texture of oysters, and chopped it up for the salad. Next time I will break it open first, then bake, to dry out the flesh (duh). All in all a worthwhile exploration with something new.

We also did a nondairy yogurt taste test to go with it. I concluded cashewgurt or coconutmilk are my favorites. It’s a texture thing.

This was a nice diversion and I am pleased that we’ll have fresh fruit ready to eat all week. The next time I am really frustrated a $5 coconut will come in handy too! 😉

Ambrosia salad (vegan)

  • One pineapple, chopped
  • 2 cups diced mango
  • 1 red grapefruit, cut into segments then chopped
  • 2 valencia oranges, cut into segments then chopped
  • Flesh of one fresh coconut
  • 1 cup fresh coconut water
  • Seeds from one pomegranate

Mix all together and allow to marinate overnight. Serve with yogurt and granola.

4 thoughts on “Ambrosia tropical fruit salad (vegan)

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