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
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  • 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