This simple dessert makes a colorful, light ending to top off a heavy meal. It is a good way to end a bountiful holiday dinner and is a great favorite in the South for Thanksgiving and Christmas dinners.
Time to prepare: 25 minutes
| 4 slices fresh ripe pineapple
4 large seedless oranges
1 cup freshly grated coconut
Powdered sugar, optional
Maraschino cherry and mint leaf
| Peel and core the pineapple slices. Peel oranges, being careful to remove all outer white membrane. Cut oranges crosswise into 1/8-inch thick slices
Into serving dish, layer the pineapple slices, coconut and orange slices, sprinkling with powedered sugar, if desired. Cover and refrigerate for 2 to 3 hours.
|Traditionally, fresh pineapple, oranges and coconut are used for Ambrosia. Other fruits are not added usually. However, a good dessert resulst if bananas, mangoes, apricots, berries or other fruit are added. A dash of rum adds a nice touch.|