Ambrosia

Frankly, I’ve never once seen ambrosia outside the South, served either as a salad or a dessert. Likewise, I’ve never seen ambrosia served in the South as a salad as it originally was in the nineteenth century. And to add to the confusion, I’ve seen everything from grapefruit to bananas to grapes to liqueurs added to what is traditionally only a subtle combination of fresh orange, coconut, and sugar. Personally, I like a few crushed pecans in my ambrosia, for textural contrast, and I know o