Ambrosia

by Laura Donnelly — February 23, 2007

Our brunch menu concludes with a recipe that's basically a guideline for the traditional ambrosia. If you can find a ripe papaya or mango, add that for a more tropical flair.

5 navel oranges, peeled with sharp knife and sliced thin or cut into segments
1/2 cup shredded coconut, toasted
5 medjool dates, chopped
1/2 pineapple, cored and diced
1 banana
1/2 cup fresh orange juice
2 teaspoons honey

Combine all ingredients in an attractive glass bowl just before serving. Or you can prepare ahead of time; just add the banana at the last minute to prevent discoloring.