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Ambrosia Compote
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1 can (20 ounces) pineapple chunks
3 medium navel oranges, peeled and sectioned
3 medium firm bananas, sliced
1 cup seedless red grapes
1 cup flaked coconut, divded
1/2 cup ginger ale, chilled
1 tablespoon sliced star fruit, optional
Drain pineapple; reserving juice. In a large bowl, add the bananas,
pineapple, grapes, oranges and half the coconut; pour reserved juice
over the fruit; lightly toss to coat. Cover and refrigerate for up to
4 hours. Just before serving, pour ginger ale over salad and
sprinkle with remaining coconut. Serve with a slotted spoon. Garnish
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Printed from tasteofhome.com Jul 25, 2008Copyright Reiman Media Group, Inc © 2008 |