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Texas Ambrosia

DIRECTIONS

Peel orange and grapefruit. Be sure to remove the bitter white membrane called pith. Hold fruit over a large bowl while peeling to retain as much of the juice as possible. Slice the fruit into thin rounds. (This is much easier than trying to separate fruit into sections and it looks nicer.)
Core pears, but do not peel. Cut pears into eighths, then into bite-size pieces. Add to bowl and toss with orange and grapefruit slices, mixing well. The citrus juice will inhibit browning. (Apples may also be used, but they are more susceptible to browning than pears.)
If grapes are quite large, cut them in half; otherwise, add whole grapes to bowl.
Cut pineapple slices into bite-size pieces and stir into fruit mixture. Sprinkle sugar over fruit, stir, cover, and let stand for an hour or refrigerate overnight.
Peel pomegranate and separate seeds. Place in plastic bag and reserve until serving time.
No more than an hour before serving time, add pomegranate seeds, coconut, and pecans, if desired. Peel and slice banana. Sprinkle banana slices with lemon juice. Add banana to salad and toss well to coat with juices to further inhibit browning. Add marshmallows just before serving.