Craig Claibornes Ambrosia

• 6 valencia or navel oranges
• 2 cups grated coconut
• 2 cups banana slices
• 3/4 cup confectioners' sugar
• 1/4 to 1/2 cup freshly squeezed orange juice

1. Peel the oranges, cutting away all the white pith.
2. Using a sharp stainless steel knife, carefully cut the juicy flesh from the membranes that surround it.
3. Discard the membranes and any seeds.
4. There should be about 5 cups of flesh.
5. Put one-fourth of the orange sections in a crystal bowl and add half a cup of the coconut and half a cup of banana slices.
6. Sprinkle with one-fourth of the sugar.
7. Continue making layers until all the ingredients are used.
8. Sprinkle with enough orange juice to moisten well.
9. Chill and serve.

valencia, grated coconut, banana slices, sugar, freshly squeezed orange juice

Taken from cooking.nytimes.com/recipes/285 (may not work)