Serves 4 – 6 people
The traditional Ambrosia salad originated in the South of Central America. The classic recipe includes tinned pineapple, mandarin and marachino cherries with whipped cream and fresh banana. This version is for the health conscience and is perfect for the summer barbeque.
1 head of Butter Lettuce
Fresh white flesh Nectarines, grilled on the barbeque
Orange melon, sliced into thin wedges
Green grapes and red grapes
1 tub of Bocconcini (mini Mozzarella balls)
Whole almonds, toasted and roughly chopped
1 tin of Passion Fruit pulp
30ml castor sugar
Cook together until slightly thickened and cool down.
1 tin of Coconut Cream
5 ml Vanilla powder / Vanilla essence / Vanilla paste
Mix together and chill in the fridge for about 15 minutes.
Arrange the salad ingredients on a platter or wooden board except the toasted almonds. Drizzle over the passion fruit coulis and the coconut and vanilla dressing. Scatter over the toasted almonds and enjoy immediately.