Ambrosia

1. 1

   Preheat oven to 350u00b0F. Spread coconut on a large baking sheet. Toast, stirring occasionally, until light brown, 8 to 10 minutes. Let cool. Put 4 dessert bowls in refrigerator to chill.

2. 2

   Peel oranges and grapefruit, removing white pith. Working over a bowl to catch juices, cut segments from membrane. Put fruit in same bowl. (For instructions to slice perfect citrus segments, see Tip Strip, left.)

3. 3

   Just before serving, stir cooled coconut, grapes, sugar (adjust amount to taste) and marshmallows into bowl with oranges and grapefruits. Stir gently to avoid breaking up citrus segments.

4. 4

   Spoon ambrosia into chilled bowls and top each with a cherry. Serve ambrosia with butter cookies or slices of pound cake, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.