This recipe comes from the November 1990 Redbook magazine. Ambrosia is a favorite around our family table during the holidays.
Heavenly Ambrosia
1 fresh, ripe pineapple, 3 to 3 ½ lbs., peeled, cored and cut into about ten ½-inch slices, or one 20-oz. can sliced pineapple, drained
10 seedless oranges
2 large, firm, ripe bananas, about 1 lb., cut into ½-inch slices, about 1 ½ cups
1 ½ cups grated coconut, fresh or frozen, or one 3 ½-oz. can flaked coconut, toasted
¼ cup maraschino cherries, stemmed and halved
Place pineapple in large bowl.
Peel oranges with small sharp knife, removing orange skin and all white pith; slice thinly and add juice and all to bowl with pineapple.
Toss bananas, coconut and cherries gently but thoroughly with fruit in bowl.
Serve ambrosia in large, deep platter or bowl.
Makes 8 to 10 servings.
To prepare fresh grated coconut, pierce “eyes” of one small coconut with ice-pick or nail; drain off and discard clear liquid. Bake coconut in preheated 375 degree oven about 20 minutes until shell cracks. Tap shell with hammer to loosen meat; tap hard to crack shell open. Remove coconut meat from shell; peel off brown skin with small sharp knife or vegetable peeler. Cut meat into 1-inch chunks; grate in food processor or with hand grater. Store unused coconut in airtight plastic bag in freezer up to 6 months.
To toast coconut, heat dry 12-inch skillet over medium heat; add coconut; cook 5 to 6 minutes, stirring frequently until golden. Cool before using.
