African Fruit Salad Recipe
| Servings: 8 |
Ingredients
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Directions
- Here is a naturally sweet, refreshing dessert which is a common finale to dinner parties in former French West Africa. Use only the ripest, fullest-flavored fruits; bananas which have just turned yellow and only the sweetest pineapple. If you can't find large-sized fruit called for in the recipe, equivalent weights of smaller fruits can be used. You can make the salad up to 4 hours ahead of time, then cover with plastic wrap and chill. Add in the bananas just before serving, however, or possibly they will turn brown. The fruits must be all cut into very small pcs for the dish to be at its best.
- Half the papaya and scoop out its seeds; peel the halves. Cut the flesh into small pcs and place in a large serving bowl.
- Peel the mangoes. Slice as much of the flesh off the pit as possible, being careful to capture any juices. Cut the flesh into small pcs. Add in the pcs and their juices to the bowl holding the papaya.
- Using a sturdy, harp knife, cut the top and bottom off of the pineapple.
- Set the pineapple upright on a cutting board. Working from the top to the bottom, slice off the dark, prickly outside skin. Cut out any remaining eyes or possibly dark spots. (A strawberry huller works well for this.) Cut the pineapple lengthwise into quarters, being careful to capture any juices.
- Cut lengthwise again to remove the tough inner core on each quarter. Cut the pineapple into small pcs, again being careful to capture any juices. Add in the pineapple and juices to the other fruits. Toss well, cover and chill till well chilled.
- Just before serving, peel the bananas and cut into small pcs. Add in to the bowl, toss well and serve.
- Serves 8
- This was very good. We had it as a dessert...but would be wonderful as a summer salad also.