Ambrosia is made from fresh or canned fruits that are cut into pieces and poured into various sauces. The sauce used is fruit and berry syrups, sweet liqueurs, whipped cream or mascarpone cheese. The dessert is garnished with berries, coconut or fresh mint.
It is necessary
-
- For pear ragweed:
- pears (canned halves) - 500 ml;
- canned tangerines - 350 ml;
- maraschino cherry - ¼ glass;
- honey - 2 tbsp;
- lime juice - 2 tablespoons;
- coconut flakes - 2 tablespoons
- For melon-watermelon ambrosia:
- melon (cut into small cubes) - 1 cup;
- watermelon (diced) - 1 glass;
- cantaloupe (cut into small cubes) - 1 cup;
- lime juice - 1/3 cup;
- honey - 2 tbsp;
- sugar - 2 tbsp;
- coconut flakes - 2 tablespoons
- For cranberry ambrosia:
- cranberry sauce - 1 can;
- canned pineapples - 600 ml;
- concentrated milk - 1 can;
- lemon juice - ¼ glass;
- ground pecans - 1/2 cup.
- For tangerine-pineapple ambrosia:
- canned tangerines - 350 ml;
- canned pineapples - 350 ml;
- coconut flakes - 20 g.
- For fruity and creamy ambrosia:
- canned fruits - 600 ml;
- banana - 1 pc;
- orange - 1 pc;
- walnuts - ¼ glass;
- whipped cream - ½ cup;
- marshmallows or small marshmallows;
- coconut flakes - 3 tablespoons
Instructions
Step 1
To prepare the pear ragweed, drain the pear halves, mix with honey and lime juice. Then combine canned tangerines and pears in a large bowl, add honey syrup, stir and refrigerate for 2 hours. Before serving, arrange the ragweed in bowls, garnish with coconut and maraschino cherries.
Step 2
Prepare melon-watermelon ambrosia as follows: combine watermelon and melon balls in one small bowl, and lime juice, sugar and honey in the other. Next, pour this mixture into a bowl of balls, stir gently so that each fruit ball is covered with a sweet sauce. Cover with plastic wrap and refrigerate for about an hour or more. Sprinkle with coconut before serving, arrange in bowls and garnish with fresh mint.
Step 3
In order to prepare cranberry ambrosia, drain the juice from the pineapple pieces, transfer to a colander to drain the excess liquid. Then combine all the ingredients, pour over the cranberry sauce and arrange in a square or rectangular dish. Place in the freezer for 5 minutes. Serve the finished ambrosia to your liking.
Step 4
An excellent option for a festive dessert would be tangerine and pineapple ambrosia. To prepare it, drain the juice from canned tangerines and pineapples, mix all the fruits, cut into slices, arrange in portioned dessert bowls and garnish with coconut flakes.
Step 5
The fruity and creamy ambrosia will not leave you indifferent either. Drain the syrup from canned fruits, combine them with sliced bananas, nuts and marshmallows. Whisk the cream, add a little fruit syrup and add to the fruit. Put the finished ambrosia in the refrigerator for an hour. Before serving, arrange the ragweed in bowls and sprinkle with coconut.
