Ambrosia of Orange or Pineapple

Preparation info

    • Difficulty

      Easy

Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About

Method

This is a pretty dessert or supper dish. You require a cocoanut and six oranges or a pineapple. Grate the cocoanut, and slice the oranges or pineapple; then in a glass dish lay a layer of fruit, and a layer of the grated cocoanut, until your bowl is full. Strew powdered sugar over each layer of fruit, and on the top, and it is ready.