Ambrosia with Apples

Photo: Hector Sanchez; Styling: Buffy Hargett
Plan on sectioning the citrus and chopping the pineapple ahead of time. If you use canned or jarred fruit, save the juices and add them to the ambrosia.

Yield:

Makes about 8 cups

Recipe from

Recipe Time

Hands-on: 45 Minutes
Total: 1 Hour, 45 Minutes

Ingredients

4 oranges, peeled and sectioned
2 grapefruit, peeled and sectioned*
4 cups chopped fresh pineapple (about 1 small pineapple)
1 Fuji or Granny Smith apple, chopped
2 teaspoons fresh lemon juice
1 cup frozen grated coconut, thawed
1/4 cup chopped fresh mint

Preparation

1. Layer first 4 ingredients (in the order listed) in a large glass serving bowl or trifle dish. Sprinkle apple with lemon juice. Cover and chill 1 to 4 hours.

2. Sprinkle fruit mixture with coconut and mint. Gently toss just before serving.

*Blood oranges may be substituted.

Note:

James Farmer,

November 2013