Island Harvest Ambrosia
March 6, 2012 · Print This Article
1/4 cup raw cashews
1/4 cup raw pumpkin seeds
1/4 cup raw pecans
1 small six to eight inch pumpkin
1 medium fresh beet
1 large carrot
1 small coconut
1 cup fresh pineapple
1/4 cup diced figs
1 fresh lime
nuts for garnish
Put cashews, pumpkin seeds, and pecans in a bowl and pour in fresh water, enough to cover, then soak overnight for best results. Then when ready to make this, drain water and rinse, and drain again well.
Bore a hole in the coconut and drain water from coconut. Crack coconut open and carefully remove flesh, peeling away any brown layer.
Prepare pumpkin: Cut enough top off the pumpkin to form a bowl form; reserve top. Scoop out the pulp. Remove the stem from the top, peel it, then cut into several pieces.
Peel and core pineapple. Dice fresh pineapple into 1/2 inch pieces. Reserve pineapple juice from this process.
Trim tops from beet and carrot and peel each vegetable.
Shred 1/2 cup of each of these ingredients separately, using a food processor: pumpkin pieces, fresh raw coconut, carrot, and beet.
Assemble shredded pumpkin, coconut, and carrot in a large bowl. Leave the beet out of the mix right now; just put it in a separate bowl and set aside for last to prevent coloring other ingredients.
Add pre-soaked cashews, pumpkin seeds, and pecans to bowl, then add diced pineapple with juice, and figs.
Add beets and toss all ingredients. Squeeze juice from lime and toss again.
Spoon mixed ingredients into prepared pumpkin bowl and garnish with additional pecans, pumpkin seeds, and cashews if desired.
Yields six to eight servings.