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Ambrosia

2 13 1/2 oz. cans (3 C.) frozen pineapple chunks
5 medium oranges
2 fully ripe, flecked-with-brown bananas
2 C. white seedless grapes or halved grapes, seeded
1 3 1/2 oz. can (about 1 1/4 C.) flaked coconut

1 7-oz. bottle ginger ale (optional)
maraschino cherries

Drain pineapple, reserving syrup. Pare oranges with sharp knife;
remove sections by cutting close to membrane, reserving juice
(you'll need about 2 C. orange sections).

Peel bananas, slice on bias, and place in the orange juice. Place
half of each fruit in bowl (in layers), sprinkle with half of the
coconut; top with remaining fruit. Pour reserved pineapple syrup
over all; chill thoroughly. At serving time, pour ginger ale over.
Sprinkle with remaining coconut and dot with whole maraschino
cherries. Makes 8 to 12 servings.

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