Ambrosia with Pomelo, Coconut and Dried Blueberries


Wonderfully large and thick-skinned, this Pomelo was my ambrosia inspiration. The orange is there for scale…the orange is a regular size navel….the Pomelo is quite grand.

Pomelos are native to Thailand and Malaysia and can be found this time of year in large supermarkets as well as Asian groceries. Pomelos with yellow skin and pink fruit are quite sweet and are full of fiber, potassium and Vitamin C.  I found the Pomelo for this salad at K and S Asian Market here in Nashville.


I have loved the word “ambrosia” for as long as I can remember. In the food world it simply means a dessert (salad) made of oranges & coconut or something that is extremely pleasing to taste or smell. In classical mythology it is known as the food of the gods. Say it….ambrosia…it’s a lovely word.

Ambrosia always makes me think of my Mother and Grandmother who both made this salad of citrus and coconut for special Winter meals. The onset of Winter citrus season in all its variety and availability made me start thinking of ambrosias past and present. Here is my recipe for “Ambrosia with Pomelo, Coconut & Dried Blueberries”.


Pomelo cut in half…….


…sections separated from the pith and cut into bite-size chunks mixed with other ingredients…..


…..or piled on top of a bed of arugula leaves and drizzled with apple balsamic vinegar.


Ambrosia with Pomelo, Coconut & Dried Blueberries

  • Servings: 6
  • Difficulty: very easy
  • Print


  • 1 pomelo, peeled with pith & seeds removed, sectioned & chunked with juice
  • 1 cup unsweetened flaked coconut
  • 1 cup dried blueberries
  • 1/2 cup sliced almonds toasted
  • apple flavored balsamic vinegar to drizzle
  • arugula, optional


  1. Put pomelo chunks & juice,  coconut flakes, dried blueberries & toasted almonds in a large bowl and toss together. Cover and chill.
  2. Serve as is or pile on top of arugula and drizzle with apple balsamic vinegar. This ambrosia is really great the next day with yogurt for breakfast!

Teresa Blackburn   

So Long Summer Salad – Watermelon, Radishes, Tomatoes & Strawberries


This is probably it…the last great watermelon until next summer…crisp little colorful radishes, a handful of strawberries that taste like strawberries and meaty baby Roma tomatoes…my So Long Summer Salad. Bye bye for now…see you later…Sayanora sweet friends.


All cut up in a bowl…..


drizzled with this sublime Apple Balsamic Vinegar.


Tossed and chilled. Cold, crunchy, sweet and savory. Delicious piled on a bed of peppery arugula alongside a grilled steak. So long summer…it’s been good to know ya…

The Del McCoury Band – So Long, It’s Been Good To Know You

So Long Summer Salad with Watermelon, Radishes, Tomatoes and Strawberries

  • Servings: 4
  • Print



  • 3 cups of fresh watermelon cubes
  • 4 small radishes thinly slices
  • a handful of baby Roma, cherry or grape tomatoes, cut in half lengthwise
  • ripe, juicy strawberries, capped & cut in half lengthwise
  • Apple Balsamic Vinegar (or Orange Balsamic or other fruit flavored Balsamic vinegar)
  • Sea Salt
  • Freshly ground black pepper


  1. Put all the fruit in a large mixing or serving bowl. Drizzle with 2 or 3 tablespoons of the Apple Balsamic vinegar. Toss fruit to coat with vinegar. Chill covered for about 20 minutes.
  2. Right before serving, drizzle with additional vinegar, salt & black pepper. Taste and adjust seasonings to your liking.

Teresa Blackburn