• Serves

    serves 8

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


  • 1 ripe pineapple
  • 4-5 navel oranges
  • 2 cups shredded sweetened coconut


Step 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.

Step 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.

Step 3

Add coconut and gently toss together. Cover and refrigerate for at least 2 hours or up to 8 hours. Serve chilled.

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