Florida Ambrosia


  • 50 g sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon finely shredded Florida orange peel
  • 250 ml Florida orange juice*
  • 2 teaspoons lemon juice
  • 3 Florida oranges, peeled, sliced and seeded
  • 2 Florida grapefruit, peeled, sectioned and seeded
  • 160 g halved seedless green and/or red grapes
  • 6 angel cake wedges or meringue shells
    *May substitute Florida orange juice from concentrate


Florida Ambrosia

In a small saucepan, stir together sugar and cornstarch.Stir in orange peel and orange juice.Cook and stir over medium heat until thickened and bubbly.Cook and stir for 2 minutes more.Remove sauce from heat; stir in lemon juice.Cover; let cool.

Meanwhile, in a 1.5-litre glass bowl, combine oranges, grapefruit and grapes.Pour orange sauce over all.Cover; chill for up to 6 hours.To serve, spoon mixture over cake wedges or into meringue shells.