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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 with star fruit if desired.
Yield: 6-8 servings.
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Printed from tasteofhome.com Jul 25, 2008Copyright Reiman Media Group, Inc © 2008 |