Ambrosia with coconut and toasted almonds

Date Updated: 08/06/2026

Serving Info

Serves 8

Dietician Tip

This Southern classic provides 45 milligrams of vitamin C, more than 75% of the Daily Value.

Directions

Preheat the oven to 325 F. Spread the almonds on a baking sheet. Bake, stirring a few times until golden and fragrant, about 5-10 minutes. Transfer the almonds right away to a plate to cool. Add the coconut to the baking sheet. Bake, stirring often, until lightly browned, about 5-10 minutes. Transfer the coconut right away to a plate to cool.

In a large bowl, combine the pineapple, oranges, apples, banana and sherry. Toss gently to mix well. Divide the fruit mixture evenly among 8 bowls. Sprinkle each with the toasted almonds and coconut. Garnish with mint. Serve right away.

Ingredients

1/2 cup slivered almonds
1/2 cup unsweetened shredded coconut
1 small pineapple, cubed (about 3 cups)
5 oranges, segmented
2 red apples, cored and diced
1 banana, halved lengthwise, peeled and sliced crosswise
2 tablespoons cream sherry
Fresh mint leaves for garnish