Ambrosia with Apple Salad


  • 2 grapefruit, peeled and sectioned*
  • 2 cups chopped fresh pineapple
  • 1 Fuji or Granny Smith apple, chopped
  • 2 teaspoons fresh lemon juice
  • 1 cup frozen grated coconut, thawed
  • 1/4 cup chopped fresh mint
  • King’s Pineapple Balsamic Vinegar


Layer first 4 ingredients (in the order listed) in a large glass serving bowl or trifle dish. Sprinkle apple with lemon juice. Cover and chill 1 to 4 hours. Sprinkle fruit mixture with coconut and mint with Pineapple Balsamic Vinegar to top Gently toss just before serving.

*Blood oranges may be substituted