Name: Ambrosia Salad
Total time: 1 h
Ingredients: 5 large oranges; 2 large grapefruit; 1 pineapple , peeled, cored, and cut into 1/2-inch pieces (4 cups); 5 tablespoons (1 1/4 ounces/35 grams) confectioners' sugar; 1 cup heavy cream; 1/2 cup sour cream; 1/2 teaspoon vanilla extract; 1 1/2 cups (4 1/2 ounces/128 grams) sweetened shredded coconut , toasted and cooled

Why This Recipe Works

Ambrosia used to be a fresh fruit salad, but these days, most versions involve opening cans and jars. To get our ambrosia closer to its roots, we overhauled the ingredient list, ousting Cool Whip, marshmallows, maraschino cherries, and Jell-O. Next, we replaced canned fruit with fresh: Pineapple, orange, and grapefruit segments are macerated for 30 minutes to remove excess liquid (and avoid a runny ambrosia); folded with sweet, toasted coconut; and dressed with a fluffy, tangy, vanilla-laced mixture of sour cream and whipped cream.

Before You Begin

You can prepare the fruit up to 24 hours in advance and the dressing up to 4 hours ahead. Refrigerate the components separately and combine to serve.

Instructions

Grate 1 teaspoon zest from 1 orange; set aside. Cut away peel and pith from oranges and grapefruits. Quarter oranges and grapefruits, then slice crosswise into ¼-inch-thick pieces.

Combine oranges, grapefruits, pineapple, and 2 tablespoons sugar in bowl and toss gently to combine. Transfer fruit mixture to colander set over bowl and let drain for 30 minutes, stirring occasionally; discard liquid (or save for another use).

Using stand mixer fitted with whisk, whip cream, sour cream, remaining 3 tablespoons sugar, orange zest, and vanilla together on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form, 1 to 3 minutes. Gently fold fruit mixture, whipped cream mixture, and coconut together in bowl. Serve.