Ambrosia Fruit Cup Recipe

 1/2 cup slivered toasted almonds
1/2 cup unsweetened toasted flaked coconut
1 small can or you can cut up fresh pineapple diced
5 fresh  tangerine oranges hollowed out with a spoon
2 red apples, cored and finely diced
1 banana, halved lengthwise, peeled and sliced and chopped into small pieces
tangerine pieces from scooped out shells
2 tablespoons cream sherry
Fresh mint leaves for garnish
With a sharp knife make tangerine cups by cutting open ended triangles back and forth around just the top  ( about an inch down from the top of the core) of the tangerine to make like a jig jag hat. In a bowl using a teaspoon, scrape all the tangerine out of each fruit. Pick through the piece without skin and save for filling. This is you bowl.
In another large bowl, combine the pineapple, orange pieces, apples, banana and sherry. Toss gently to mix well. Divide the fruit mixture evenly among individual tangerine bowls. Sprinkle evenly with the toasted almonds and coconut and garnish with the mint and you then can top it with the cut out top of the orange.  Note for toasting coconut and almonds: Toast coconut and almonds in the microwave on a paper plate, starting out with a minute and checking every 20 seconds for further cooking.


Claudia said…
Why did I just zero in on the sherry? This looks so enticing Claudia - so much so I forgot it was actually good for you!
Torviewtoronto said…
looks lovely innovative
Unknown said…
I am ashamed to say that I did not know you had two blogs. I just discovered this one and it genius to promote such beautiful, healthy eating.

I zeroed in on this recipe because it is delightful and I would love this for breakfast or lunch. What a treat, it would be.

If you have a moment, would you link it to Let's Do Brunch.

Popular posts from this blog

Crockpot Apple Overnight Creamy Oatmeal for Breakfast

Lyme Disease Guest Post A Real Life Story By Pamela Ward

Heart Smart Garlic Naan Bread