How to Make Ambrosia

Ah, that great American fruit...classic. The hardest part about making ambrosia is segmenting the orange properly. If you're timid about segmenting, substitute with 6 c. mandarin orange segments, drained. Serves six.

Things You'll Need

• 6 navel oranges
• 3 sliced bananas
• 1/2 pineapples cut into 1/2-inch cubes
• 3 tbsp. orange liqueurs (optional)
• measuring spoons
• grooved cutting boards
• 1/2 c. shredded sweetened dried coconuts
• measuring cups
• mixing bowls
• chef's knives
• salad bowls
• 1/2 c. miniature marshallows (optional)
• salda utensils
• Chef's Knives
• Grooved Cutting Boards
• Measuring Cups
• Measuring Spoons
• Mixing Bowls
• Salad Bowls
• Salda Utensils
• Mixing bowls
• Measuring cups

Instructions

1. Slice off the top and bottom of the oranges. Stand the oranges on a cutting board with grooves (so that it will catch the juices) and cut off the rind in even pieces using a serrated knife.

2. Trim away any remaining white membrane.

3. Cut oranges into segments by cutting down against the membrane on either side. Left out segment and remove seeds.

4. Put orange segments and any juices into a mixing bowl.

5. Add and gently combine banana, pineapple, marshmallows (optional), coconut and orange liqueur (optional). Serve.

Tips & Warnings

• You can make the ambrosia ahead, but don't slice and add the bananas until the end, or they'll get brown and mushy.