Southern Ambrosia

Sam Hoffer - From My Carolina Kitchen Serves 6 to 8

3 ruby red grapefruit

6 – 7 Navel oranges

A small handful of dried craisins (dried cranberries)

½ cup flaked sweetened coconut

Fresh mint for garnish

With a sharp knife, remove the peel of the grapefruit and oranges and discard. Over a large bowl, remove the individual sections (called supremes) of the citrus with a knife, letting the juices and the sections fall into the bowl. Drain the juices and save for breakfast or cook’s treat.

Soak the dried craisins in a bit of hot water to plump, then drain well. Add the craisins to the citrus supremes, along with about a half cup of flaked, sweetened coconut or to taste. I added a splash of Grand Marnier for extra flavor, but it’s neither traditional or necessary. Add a sprig of fresh mint for garnish, or julienne the mint at the last minute and add just before serving.