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This colorful fruit salad may be made up to a day in advance if you add the
banana just before serving. Fruit-sweetened desserts not only satisfy a sweet
tooth, they’re full of health-promoting antioxidants. In this case, you’re
better off opting for dessert!


Makes 4 servings

2 oranges, peeled and chopped
2 cups pineapple
1 banana, sliced
1/4 cup unsweetened shredded dried coconut
tablespoons dried cranberries
1 tablespoon orange juice concentrate
tablespoon water
1/2 tsp almond extract (optional)


Combine the oranges, pineapple, banana, coconut, and cranberries in a medium

Combine the orange juice concentrate, water, and optional almond extract in a
small bowl. Pour over the fruit and toss until evenly distributed.

Stored in a covered container in the refrigerator, leftover Ambrosia (without
the banana) will keep for up to 2 days.

Nutrition Information | Per
serving (1/2 cup):

calories: 188; fat: 2.4 g; saturated fat: 1.9 g;
calories from fat: 11.5%; cholesterol: 0 mg; protein: 1.8 g; carbohydrates: 43.3
g; sugar: 35.3 g; fiber: 3.9 g; sodium: 17 mg; calcium: 49 mg; iron: 0.7 mg;
vitamin C: 61.5 mg; beta-carotene: 88 mcg; vitamin E: 0.3 mg

Recipe from The Cancer
Survivor’s Guide
by Jennifer K. Reilly, R.D., and Neal Barnard,

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{ 1 comment… add one }
  • Thanks Daniel. Sounds delicious. I’ve made something similar in the past but never with the coconut or cranberries and instead of oranges I’ve used mandarin oranges. Will have to give it a try.

    Healthy Blessings,
    Barbara Arbster 🙂

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