Ambrosia

The theme for this month's recipe swap box is Holiday Favorites. Last week, I listed my potato boats but another favorite I make for Thanksgiving and Christmas is Ambrosia.
I say Ambrosia VERY loosely because I don't really make a true Ambrosia. But the kids like the 'fancy name' so it stuck.

Here is how I make it. This will make 8 servings.

1 large can of pineapple chunks with juice
1 large can of mandarin oranges, drained
4 large grapefruit, washed
8-10 oranges, washed

Work OVER your bowl to catch all the juices!
First of all, cut ALL your citrus in half. Then section it. I like to section it this way: run a knife around the OUTER edge between the fruit and the rind.

Then run your knife between the membrane and each segment.

Then gently squeeze so the segments of fruit will pop out. You'll have to help a few but most will fall out on their own. This is the best way to get the fruit AND juice at once, with the least amount of cutting of the rind. ***Plus this way you salvage the rinds to make orange cups for the bird's. (more on that next week.)


Then mix all ingredients together. Sometimes I add just a few marachino cherries and some juice but it makes it VERY sweet so be careful if you try it. Many people add coconut, bananas and nuts to it too but we don't.