In the South, ambrosia shows up at festive events like Sunday brunch and picnics, usually in the company of pie and cake.

Yield: serves 8


  • 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.