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Ambrosia with Apples

Photo: Hector Sanchez; Styling: Buffy Hargett
Hands-on time 45 mins
Total time 1 hr, 45 mins
Yield Makes about 8 cups
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.


  • 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

How to Make It

  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.

  3. *Blood oranges may be substituted.