AMBROSIA REIMAGINED

Anyway you slice it, there is nothing quite so refreshing as chilled fresh citrus with mango, pineapple, and banana. Arranged in rounds on the serving platter, the oranges make a pretty surround for chunks of mango, pineapple, and banana piled in the middle. Add a cloud of whipped yogurt-cream on top and you are in tropical heaven.

This plate of bright beauty is simple to make. To prepare it, you’ll wash and chill four Clementines and three Cara Cara oranges (a bit sweeter and tangier than other navel oranges—and with a pretty, pinkish hue.) If you like, you can add a blood orange for even more color variation. Peel the Cara Cara before slicing into wheels. But with the little Clementines, it’s easier for me to make perfect slices by leaving the skin on, slicing into wheels with a sharp knife and then snipping off the peel and pith around each wheel with kitchen shears. (If you peel the Clementines before slicing, they tend to break apart.) You’ll then core and cube a small fresh pineapple, and either cut up and chill two fresh mangoes (best flavor), or, thaw a package of frozen mango cubes (easiest) and slice a few bananas. For the topping, I either whip a half cup of whipped cream and whisk in a third cup of Greek yogurt or just spritz on a swirl of coconut whipped topping if my guests are avoiding dairy. For a bit of crunch, sprinkle a bit of shredded coconut on top.

Serves 3 – 4

INGREDIENTS

• 4 Clementines
• 3 Cara Cara oranges
• ½ of a small fresh pineapple, peel and top discarded, cored, trimmed & sweet flesh cubed
• 2 fresh mangoes, peel and pit discarded & sweet flesh cubed or 1 cup frozen mango cubes, thawed
• 2 bananas, peels discarded, cut into chunks
• ½ cup heavy whipping cream, whipped into soft peaks
• ⅓ cup Greek yogurt
• 1 Tbsp confectioners sugar (optional)
• 2 Tbsp shredded coconut (optional)

METHOD

Wash and refrigerate four Clementines and three Cara Cara oranges until very cold. Peel Cara Cara oranges and using a sharp knife, cut each orange into wheels and arrange in a circle on serving platter. Leave peels on Clementines and using a sharp knife, cut into wheels. Using sharp kitchen shears, snip and discard the peel and pith from the edge of each clementine wheel and arrange slices over the Cara Cara slices. Set platter aside. Whisk whipping cream to soft peaks. Fold in yogurt and powdered sugar (if using) and whisk briefly again. Refrigerate. Peel and cube pineapple and mango and toss in a bowl together with banana chunks. Pile in center of orange ring. Top with whipped yogurt-cream. Sprinkle with shredded coconut, if desired. Serve immediately.