Southern Ambrosia

Ambrosia is fruit dessert that is also a salad. We Southerners always add
it to Thanksgiving and Christmas menus to allow us to have the illusion
that we're not in too much trouble with our diets, because after all, "We
only had ambrosia for dessert!"

The better the oranges in it, the better it is. Splurge and get
flavor-filled navel oranges if you can. In any case, seedless oranges are
a must. If there are going to be children at the meal, you can add
maraschino cherries-without stems.

6 navel oranges
1 pineapple, peeled, cored, and cut into cubes
1 cup coconut, shredded fresh, fresh frozen, or packaged sweetened,
according to taste or tradition
1 large banana
1 small (4 1/2-ounce) bottle maraschino cherries, drained well (optional)

Peel the oranges, taking care to remove all the white pith. Slice the
oranges over a bowl or storage container so that you catch any juice, and
add the slices to the bowl. Circular slices look prettiest, hold together
best, and are easiest. Add the pineapple and coconut to the orange slices
and gently toss. The ambrosia can be refrigerated up to two days, covered.
When ready to serve, slice the banana and toss it with other fruits. Add
the cherries last. Serve the ambrosia in your prettiest glass bowl. It
will become a tradition.

Makes 8 servings.

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