Winter Fruit Salad

Winter Fruit Salad

I could have named this recipe “Ambrosia” but, as a child, a great aunt often served an instant pudding-maraschino cherry version of Ambrosia.

I just can’t bestow the namesake of that dreadful salad onto this lovely creation.

There may be as many versions of Ambrosia as there are great aunts in America; there are hundreds of Ambrosia recipes to sift through on-line. Wikipedia describes it as a fruit salad generally including bananas, marshmallows and coconut.

This “Uptown Ambrosia” is, to me, far better than the whipped cream and fruit syrup concoctions. I appreciate the gifts the creamy yogurt and anti-oxidant rich fruit give to this tired winter soul. And it’s a feast for the eyes– the coconut and yogurt reminding me of snowflakes falling on a thick blanket of glistening snow.

Recipe: Winter Fruit Salad


  • 28 ounces plain yogurt, strained Greek yogurt preferred
  • 4-6 tablespoons honey or agave syrup
  • 2 tablespoons freshly squeezed lime juice
  • 1 teaspoon grated ginger
  • 1/2 cup plus 1 cup grated coconut, sweetened or unsweetened
  • 1/3 cup pineapple or orange juice
  • 1 cup toasted walnuts or pecans
  • 6-7 cups fresh cut fruit*
  • 2 tablespoons fresh chopped mint, plus extra sprigs for garnish (optional)


  1. In a large bowl, combine yogurt, 4 tablespoons honey, lime juice, ginger, 1/2 cup coconut, juice and walnuts. Add additional honey to taste.
  2. Divide yogurt between 4 large bowls. Combine fruit with remaining cup of coconut and chopped mint, if using.
  3. Divide and spoon fruit over yogurt, garnish with mint sprigs if desired, and serve.

* I used a pint of raspberries, 2 small red grapefruit, 1 gala apple, 1 pear, and a fresh pineapple. Pomegranates, grapes and bananas would be good additions as well.

Time: 25 minutes

Number of servings (yield): 4-6 main course servings

Copyright © Peggy Lampman’s dinnerFeed.

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