![]() ![]() Willis melds her Southern roots and French culinary training in her cookbooks, including “Bon Appétit, Y’all.”įeelings run hot all along the ambrosia spectrum, starting with the name. I’ve probably had ambrosia every year of my 56 years.”Īficionados like Willis feel strongly about their ambrosia, sometimes relying on recipes passed down within families for generations. ![]() Ambrosia has never gone out of fashion in the South. “Classic ambrosia consists of oranges and coconut, then sugar to taste,” said James Beard Award-winning chef Virginia Willis in Atlanta. The whole shebang, say purists, is nothing less than an abomination. She tops the pile with marshmallows and cherries. Joyce’s version, on the other hand, is far busier, involving pineapple, peaches, oranges, heavy cream, yogurt, cherry juice, toasted coconut and chopped pecans. ![]()
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