Ambrosia is fruit dessert that is also a salad. We Southerners always add it to Thanksgiving and Christmas menus to allow us to have the illusion that we're not in too much trouble with our diets, because after all, "We only had ambrosia for dessert!"
The better the oranges in it, the better it is. Splurge and get flavor-filled navel oranges if you can. In any case, seedless oranges are a must. If there are going to be children at the meal, you can add maraschino cherries—sans stems. My mother always did, perhaps because one of my treasured memories from childhood was when my father took me to the men's club and ordered me a Shirley Temple with a maraschino cherry. I ate nearly a whole bottle, thanks to the indulgent waiter.
Recipe information
Yield
Makes 8 servings
Ingredients
Preparation
Step 1
Peel the oranges, taking care to remove all the white pith. Slice the oranges over a bowl or storage container so that you catch any juice, and add the slices to the bowl. Circular slices look prettiest, hold together best, and are easiest.
Step 2
Add the pineapple and coconut to the orange slices and gently toss. The ambrosia can be refrigerated up to two days, covered.
Step 3
When ready to serve, slice the banana and toss it with other fruits. Add the cherries last.
Step 4
Serve the ambrosia in your prettiest glass bowl. It will become a tradition.
