Ambrosia Fruit
Submitted by BobbiJeanne
Classic fruit salad with oranges, apples, and pineapple tossed in a warm brown sugar glaze and topped with coconut. Simple, refreshing, and perfect for brunch.
YIELD
4 servingsPREP
25 minCOOK
5 minREADY
30 minSometimes the simplest recipes are the ones that stick around for generations, and this streamlined ambrosia is proof.
You warm up reserved pineapple juice with brown sugar and orange zest to create a light, fragrant glaze, then toss it with fresh orange segments, diced apples, and pineapple chunks. A quick chill in the fridge lets the flavors blend, and just before serving, you sprinkle coconut on top for a little tropical crunch.
It’s lighter and less sweet than traditional ambrosia loaded with marshmallows and sour cream, making it a great side dish for brunch spreads or a refreshing finish to a heavy meal.
Pro Tips
- Reserve pineapple juice from the canned chunks instead of letting it go to waste
- Leave apples unpeeled for color contrast and extra fiber
- Add coconut at the last minute so it stays crisp instead of soggy
- Try toasted coconut for deeper flavor and extra crunch
Ingredients
Directions
Drain pineapple, resrving ¼ cup juice in a saucepan; set pineapple aside.
Add brown sugar and orange peel to the juice; heat until sugar dissolves.
Peel and section oranges into a large bowl, reserving any juice; add the apples and pineapple.
Add pineapple juice mixture and stir gently.
Chill.
Just before serving, sprinkle with coconut.
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