Ambrosia Compote

By barbaran

Ingredients

• 1 can (20 ounces) pineapple chunks
• 3 medium navel oranges, peeled and sectioned
• 3 medium firm bananas, sliced
• 1 cup seedless red grapes
• 1 cup flaked coconut, divded
• 1/2 cup ginger ale, chilled
• 1 tablespoon sliced star fruit, optional

Details

Adapted from tasteofhome.com

Preparation

Step 1

Drain pineapple; reserving juice. In a large bowl, add the bananas, pineapple, grapes, oranges and half the coconut; pour reserved juice over the fruit; lightly toss to coat. Cover and refrigerate for up to 4 hours.
Just before serving, pour ginger ale over salad and sprinkle with remaining coconut. Serve with a slotted spoon. Garnish with star fruit if desired. Yield: 6-8 servings.