Options

Format:
Include:
PRINT
See more
Photo: Hector Sanchez; Styling: Buffy Hargett

Ambrosia with Apples

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.

Southern Living NOVEMBER 2013

  • Yield: Makes about 8 cups
  • 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.

advertisement

Go to full version of

Ambrosia with Apples recipe

advertisement