Pineapple-Orange Ambrosia

Pineapple and orange ambrosia

The refreshing duo of pineapple and oranges will perk up your taste buds during winter’s long fruit drought. It’s easy enough to make as a snack, and elegant enough to serve as dessert. If you want to end a holiday dinner with a lighter dessert, this is a nice choice. It also makes a fabulous fruity brunch recipe.

Serves: 4 to 6

  • 2 1/2 to 3  cups fresh pineapple chunks (or substitute one 20-ounce can
    unsweetened pineapple chunks), well drained
  • 4 clementines or other small seedless oranges, peeled and sectioned
  • 1/2 cup raisins, or dried cranberries, cherries, or blueberries
  • 6-ounce container nondairy (soy or coconut) vanilla or pineapple yogurt

Optional toppings (use any or all)

  • Coconut flakes
  • Granola
  • Toasted slivered or sliced almonds

Combine the first 4 ingredients in a serving container and stir together. Serve in individual dessert bowls, sprinkling each serving with optional topping or toppings of choice.

Pineapple and orange ambrosia recipe

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