Ambrosia

• 2 satsuma mandarins or tangerines
• 2 ruby red grapefruits
• 2 navel oranges
• 2 c. (1-inch chunks) fresh pineapple
• 1 coconut (shake it and listen for liquid sloshing)
• 1 sweet kumquat
• 1 sour kumquat
• 1 c. red seedless grapes
• 1 c. fresh sugarcane juice or pineapple juice
• 10 sprig mint

1. Using a sharp knife, and working over a large bowl to catch the juice, section satsumas, grapefruit, and oranges by cutting off the peel and white pith, then cutting out each section into bowl.
2. Add pineapple chunks.
3. Squeeze juice from leftover membranes into mixture.
4. Pierce soft eyes on top of coconut with an ice pick or screwdriver and pour out liquid.
5. Using a mallet or hammer, crack open shell; pry out coconut meat.
6. Using a vegetable peeler, peel off brown skin from coconut meat and shave meat into long ribbons.
7. Add coconut ribbons to fruit mixture.
8. Slice kumquats as thin as possible, removing seeds, and add to a bowl with grapes and sugarcane juice.
9. Toss mixture; transfer to glass bowl.
10. Garnish with mint.

satsuma mandarins, red grapefruits, oranges, pineapple, coconut, sweet kumquat, sour kumquat, red seedless grapes, sugarcane juice, mint

Taken from www.delish.com/recipefinder/ambrosia-fruit-dessert-recipes (may not work)