Ambrosia Recipe

Trim and chop pineapple

Cut fresh pineapple into bite-size pieces, producing about 2 cups. Remove core and any tough bits. Drain briefly in a colander to remove excess juice.

Prepare orange/mandarin segments

If using whole oranges, peel and separate into segments, remove any seeds and membranes if desired. Aim for 1 1/2 cups of segments. If segments are very juicy, pat lightly with a paper towel.

Place the pineapple, orange segments, and shredded coconut into a large mixing bowl. Add the black walnut pieces, lime zest, and lime juice. Toss gently to combine so the lime coats the fruit and coconut evenly.

Mix the cream base

In a separate medium bowl, fold together the vanilla Greek yogurt, whipped cream (or stabilized topping), and creme fraiche (if using). Taste and add powdered sugar up to 1 teaspoon if you want slightly sweeter ambrosia. Stir just until smooth and airy—do not overmix.

Fold the cream base into the fruit mixture. Use a rubber spatula to gently incorporate until all fruit and coconut are evenly coated. Be careful not to crush fruit—stir with a light hand. Taste and adjust lime juice or powdered sugar if needed.

Cover the bowl with plastic wrap or transfer ambrosia to an airtight container. Chill in the refrigerator for at least 1 hour to let flavors meld. For best texture and flavor, chill 2–4 hours. Chilling also softens the coconut slightly and lets the lime penetrate the fruit.

Before serving, gently stir the ambrosia. Sprinkle toasted shredded coconut and extra black walnut pieces on top for garnish. Serve in individual bowls or a large chilled serving bowl with lime slices on the side.

Leftovers: Refrigerate in an airtight container for up to 2 days. Nuts may soften over time and the salad will become slightly more saucy as fruit releases juice; stir before serving.