Anyone who has tasted the Ambrosia Salad recipe knows why the gods liked it so much
The most important element in this dessert salad is the quality of the fruit - it should be ripe and fragrant, and it is helpful to choose seasonal fruit. You may be able to recognize a ripe honeydew melon by the scent of the blossom facing the stem.[an error occurred while processing this directive]
The vanilla sugar is easy to make yourself: remove the seeds from vanilla pods and mix the pods with sugar. Place the pods and sugar in a sealed container and let the container sit for a few days, until the sugar takes on a vanilla scent.
Here's how to do it:
(for 4 people)
approx. 1 kg (2 lb) seasonal fruit (with skins and seeds)
a small glass of rum
40 g (1,5 oz.) sugar Fresh mint
150 g (5 oz.) dried fruit (e.g. figs, mango, papaya)
1 cup shredded coconut
1 large cup whipping cream
2 tbsp. vanilla sugar
Clean all the fruit, remove the pips and chop finely. Cut the mint into thin strips and mix in a large bowl with the rum, lemon juice, and sugar.
Roast the shredded coconut over medium heat in a pan without any oil until lightly browned. Chop the dried fruit into small pieces and mix with the shredded coconut.
Whip the cream with the vanilla sugar until it begins to form peaks.
To serve the salad, first spread a bottom layer of fruit salad, then a middle layer of the coconut and dried fruit mixture, and finally a top layer of vanilla cream. Decorate with mint leaves.
Enjoy your dessert!