1 quart coconut, grated
6 oranges, peeled, sections and halved
4 bananas, sliced
1 pint sliced pineapple, cut into strips
1 strawberries, cut into halves
sugar
1 cup sherry
whole strawberries

Drain fruits, reserving juices. Sprinkle bottom of large salad bowl with coconut; add a layer of fruit. Sprinkle tops of fruit with sugar. Continue alternating fruits, sugar and coconut layer is, ending with a layer of coconut. Combine reserved juices and Sherry and pour over top of fruit.garter salad with whole strawberries. Refrigerate and chill thoroughly, three to four hours. Recipe makes 10 to 12 servings of Ambrosia Salad.