Ambrosia
In the South, ambrosia shows up at festive events like Sunday brunch and picnics, usually in the company of pie and cake.
Credit: André Baranowski
1 ripe pineapple
4–5 navel oranges
2 cups shredded sweetened coconut
1. Trim off top, bottom, and skin of the pineapple. Quarter lengthwise and trim off woody core from each piece. Cut pineapple crosswise into 1/4"-thick pieces and put into a large glass bowl along with any pineapple juices.
2. Trim off rind and white pith from oranges. Cut out orange segments, remove seeds, and halve segments crosswise. Add oranges to bowl with pineapple and any orange juices.
3. Add coconut and gently toss together. Cover and refrigerate for at least 2 hours or up to 8 hours. Serve chilled.
SERVES 8
I threw this together for a dinner party because it was fast and easy. I had never tasted this fruit salad before, and I had no expectations, except that it would fulfill my obligation to bring something.
As it turned out, it really was something. On the table, it was the bowl that moved the mostest and the fastest.
In our BBQ circuit, it is now one of my signature dishes, and I will be expected to show up with it. Who know that a simple combination of fruit would show such benefit from a night in the fridge.