INGREDIENTS
20 Hale oranges
8 Hale grapefruit
¼ cup orange blossom honey
1 16-ounce can pineapple chunks
¼ cup Angel Flake coconut
PREPARATION
Cut off the top of the orange to see meat of the orange. Peel the orange in a spiral pattern, cutting deep enough to remove most of the white membrane. Cut off the stem portion after you have completed the peeling. Using a thin-bladed paring knife, approximately 4 inches long, run the knife down along the orange section, right next to the membrane wall, and pull the section loose from the opposite wall. This will give you large, uniform sections. After severing all the sections from the membrane, squeeze with your hand over the bowl to get all the juice from the orange. Peel the grapefruit in the same manner and combine with oranges in bowl. Add the ¼ cup of orange blossom honey. (Even though the fruit is already sweet, the honey encourages the fruit to make extra juices.) Add the 16 ounce can of pineapple chunks, including the juice, and ¼ cup of flaked coconut.
YIELD: approximately 1 ½ to 2 gallons of Ambrosia.
Note: For freezing, use only freezer baggies and fill to make individual portions, or larger for the whole family. Be sure to include all the juice. This recipe will freeze well for 6 to 9 months.