In the South, ambrosia shows up at festive events like Sunday brunch and picnics, usually in the company of pie and cake.
Ingredients
- 1 ripe pineapple
- 4-5 navel oranges
- 2 cups shredded sweetened coconut
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Instructions
Step 1
Trim off top, bottom, and skin of the pineapple. Quarter lengthwise and trim off woody core from each piece. Cut pineapple crosswise into 1⁄4"-thick pieces and put into a large glass bowl along with any pineapple juices.
Step 2
Trim off rind and white pith from oranges. Cut out orange segments, remove seeds, and halve segments crosswise. Add oranges to bowl with pineapple and any orange juices.
Step 3
Add coconut and gently toss together. Cover and refrigerate for at least 2 hours or up to 8 hours. Serve chilled.
- Trim off top, bottom, and skin of the pineapple. Quarter lengthwise and trim off woody core from each piece. Cut pineapple crosswise into 1⁄4"-thick pieces and put into a large glass bowl along with any pineapple juices.
- Trim off rind and white pith from oranges. Cut out orange segments, remove seeds, and halve segments crosswise. Add oranges to bowl with pineapple and any orange juices.
- Add coconut and gently toss together. Cover and refrigerate for at least 2 hours or up to 8 hours. Serve chilled.
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