Tropical Breakfast Ambrosia

Total Time
Prep 25 mins
Cook 30 mins

A mix of tropical fruits and nuts to serve with your favorite eggs and thickly sliced toasted brioche or multigrain bread. Another great recipe from my new favorite casserole cookbook.

Ingredients Nutrition

  • 4 12 cups fresh pineapple, "medium, peeled, cored, and cut into bite size pieces
  • 11 ounces mandarin oranges, canned and drained
  • 1 medium mango, peeled, seeded, and cut into 1/2 inch pieces
  • 1 cup frozen dark sweet cherries, thawed, pitted, unsweetened
  • 2 tablespoons Amaretto (optional)
  • 2 medium bananas, cut into 1/2 inch slices
  • 1 cup flaked coconut
  • 12 cup macadamia nuts or 12 cup sliced almonds, chopped


  1. In a large bowl combine pineapple, oranges, mango, cherries, and amaretto.
  2. Transfer mixture to an ungreased 3-quart casserole.
  3. Bake in a 350 degree oven, uncovered for 15 minutes.
  4. Stir in bananas, sprinkle with coconut and macadamia nuts or sliced almonds. Bake for approximately 15 minutes or until fruit is heated through and coconut/nuts are golden brown.
  5. Serve warm, spooning liquid in bottom of casserole over fruit.
Most Helpful

Lori this was wonderful. Made as written but omitted the cherries, I couldn't find any. This recipe was quick and easy to make with terrific results. The baked fruit was wonderful, it tasted amazing. I love the juice that the fruits left, it was excellent drizzled over the cooked fruit. The coconut and macadamia nuts were the perfect topping. Thanks for sharing a new family favorite.

Baby Kato January 03, 2016

Wow--this is incredible!! The fruit and nut flavors are fabulous together! I scaled the recipe down to 2 servings; used more cherries (1/3 cup of quartered cherries), less coconut (1/8 cup of unsweetened flaked coconut), 1/4 teaspoon of almond extract (we didn't have any Amaretto--but I'll try to get some for next time), and chopped macadamia nuts. And, because it was too hot to turn on the oven, I didn't bake it. What a forgiving recipe--it turned out great anyway! This one is definitely a keeper! Thanks for posting, Lauralie41!!

So Cal Gal August 04, 2009

Except for the fact that I had to use canned pineapple, the recipe was followed & very much enjoyed ~ Now I'm waiting impatiently for a fresh pineapple which will make it even more special! ABSOLUTELY WONDERFUL ~ Thanks for sharing it! [Tagged, made & reviewed for one of my Vegetarian groupmates in the Vegetarian/Vegan Recipe Swap #6]

Sydney Mike January 29, 2009