Florida ambrosia salad

Indulge in the tropical goodness of Florida Ambrosia Salad. Bursting with fresh fruits and a sweet, creamy dressing, it's a taste of paradise.

Ingredients:

• 1 coconut
• 3 white pink grapefruits
• 3 navel oranges
• 1 pineapple, peeled, cored, and cut into 1/2-inch chunks
• 1 pint kumquats, cut on a diagonal into 1/4-inch-thick slices
• 1/2 cup pomegranate seeds
• 1/2 cup unsweetened apple juice

Instructions:

1. Preheat the oven to 400°F.
2. Poke the softest eye of the coconut with a metal skewer or small screwdriver and drain any liquid into a small bowl to taste—you should have around 1/2 cup liquid. (If the liquid tastes sweet, the coconut is fresh; if it tastes oily, the coconut is rancid and must be thrown away.)
3. Place the coconut in the oven for 15 minutes then move it to a folded towel on a flat surface. Use the back of a knife or a cleaver to crack the shell open. Break the shell into big pieces and carefully extract the flesh from the shell using a sturdy knife. With a vegetable peeler, take off the brown skin then thinly slice the coconut—you should end up with approximately 4 cups of shaved coconut. Set aside 2 cups for the ambrosia salad; wrap and freeze the remaining for future use. DO AHEAD: Coconut shavings can be kept in an airtight container in the fridge for up to 1 week or frozen for up to 3 months.
4. Using a serrated knife, peel the grapefruits and oranges. Slice the fruit into 1/2-inch-thick rounds then dice the rounds into small pieces. Put them in a large bowl along with the pineapple, kumquats, pomegranate seeds, 2 cups coconut shavings, 1/2 cup coconut juice, and the apple juice, and mix gently. Serve at room temperature or chilled. DO AHEAD: Florida Ambrosia Salad can be made in advance and stored, covered, in the fridge for up to 8 hours.

Summary:

• Calories: 1574 kcal
• Fat: 23 g
• Protein: 26 g
• Carbs: 358 g
• Potassium: 4004 mg
• Magnesium: 342 mg