- 4-5 oranges, peeled and sectioned
- 2 bananas, sliced (if bananas are large, use only 1 1/2)
- 1 cup pineapple tidbits, with juice
- 1 cup sweetened shredded coconut
- 1/3 cup sugar
- Combine all ingredients in a large bowl.
- Chill before serving.
- To get good orange sections with no membrane, I simply cut the oranges in half and use a very sharp paring knife to segment them, just as you would a grapefruit.
- The photo above bears little resemblance to how I make ambrosia. There are endless variations in the way this classic dish is made, and it’s true: my recipe leaves out some of the things that many people think of when they hear “ambrosia salad.” Most cooks include sour cream, small marshmallows, and maraschino cherries. (In the North, this kind of salad typically has a whitish, fluffy look to it, and it’s often called “Millionaire Salad.”) But I prefer just the fruit listed in the ingredients above — and sometimes I even leave out the bananas. So go ahead and say, “Gary, this salad of yours is not really ambrosia; it’s just sweetened fruit and coconut.” I’m not going to lose any sleep over it. It’s the way I like to make it, and at my house, Thanksgiving would not be Thanksgiving without this sweetly refreshing accompaniment to the savory turkey and cornbread dressing.