By: Jacklyn Tran – Ethnic Seattle

December 15, 2015

As the days grow shorter, the indulgences more plentiful and we revert to our cold weather behavior of peering out at the gloomy skies, rummaging the kitchen for last night’s party leftovers, or baking cookies and pies to share with others (*ahem, to eat ourselves whenever we please). Winter forgivingly reminds us of its many indulgent opportunities.  From family feasts, to endless holiday parties and overflowing cookie tins, it’s that one time of the year that you always feel there’s still room for one more: especially when the subject of honor is food related. From National Bake Day (December 23) to National Pumpkin Pie Day (December 25) and many others in between, we thought we would point out one of the more interesting ones to appreciate.

National Ambrosia Day: December 12

In Greek mythology, ambrosia is considered a “food or drink of the gods,” a treat authors would often describe as being consumed in order to achieve immortality.

For us real life humans, the pleasure of ambrosia comes in the form of a fruit salad, one that often has pineapple, mandarin oranges, marshmallows and coconut as its main ingredients. Cherries, bananas, apricots, nuts, whipped cream and other add-ons are plentiful and varying. The dreamy, creamy fruit salad dates back to the 19th century when early recipes simply list fruit, coconut, and sugar as components. Since then, different takes on this dessert have been created from cupcakes to streusels, power bars to face masks!

At Fort St. George in the International District, diners go to experience a western style Japanese pub serving up comfort foods such as bacon and mushroom doria (rice gratin/casserole), spaghetti with meat sauce and garlic mayonnaise, or ketchup flavored chicken rice topped with a soft omelet. All with a side of salad or miso soup, of course. With yoshoku (western cuisine reinvented in a Japanese style) being the mainstay of their menu, it’s no wonder that a version of ambrosia shows up on the dessert list here. The Nata De Coco at Fort St. George combines chunks of pineapple, citrusy slices of mandarin oranges, a splash of melon-flavored syrup, chewy cubes of jelly-like nata de coco, a scoop of vanilla ice cream, with a Maraschino cherry on top! This National Ambrosia Day, slide up to the bar at this little gem of a place and celebrate with a Nata De Coco!

For those who want to spread a little ambrosia(-esque) cheer, here’s a little Nata De Coco inspired recipe of our own.

Makes 1 Serving


¼ cup nata de coco
1 tablespoon, heaping, pineapple chunks
1 tablespoon, heaping, mandarin oranges
1 tablespoon, heaping, diced banana slices
3 tablespoons milk
1 scoop vanilla or coconut ice cream
2 teaspoons melon flavored syrup

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  1. In a single serve wine, martini, or margarita glass combine the nata de coco, pineapple, and oranges (without their liquid). Add the bananas and milk.
  2. Place the scoop of ice cream on top of the mixture.
  3. Drizzle the syrup around the ice cream and serve! Enjoy!


Food Guide:

Fort St. George
601 South King Street
Seattle, WA 98104
(206) 382-0662