Helen Rose'S Ambrosia

• 6 medium oranges
• 1 small can unsweetened fruit cocktail
• 1 small can unsweetened pineapple chunks
• 1/2 small can shredded coconut

1. Peel the oranges, using Florida navels if possible, into a large bowl.
2. This means using a paring knife and peeling like a potato.
3. Slice small pieces off each one until you get to the "core," and squeeze the juice out and discard the core.
4. Add the can of fruit cocktail, pineapple chunks and coconut.
5. Mix all this together and refrigerate; it blends best in about 24 hours.
6. As you begin to mix the ingredients, note the quantity of each as it is added; adjust this by adding less or more.
7. There is no fixed ratio that must be used, only what you think looks good.
8. A friend of ours is allergic to coconut, so when we fix this for a crowd which includes her, we leave out the coconut until we reserve a big bowlful for her, then mix the coconut with the rest.
9. We have found that the canned coconut rather than the packaged dry works better for us.
10. Experiment!
11. There is no way you can go wrong on this for Thanksgiving and Christmas.
12. Note there is no added sugar.

oranges, unsweetened fruit cocktail, pineapple, coconut

Taken from www.cookbooks.com/Recipe-Details.aspx?id=947056 (may not work)