African Fruit Salad Recipe
- 1 lrg Papaya 1 Lb Or possibly Larger
- 2 x Mangos Abt 1 Lb Each
- 1 lrg Pineapple 3 - 4 Lb
- 2 lrg Bananas
- 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.
larger, abt, pineapple, bananas
Taken from cookeatshare.com/recipes/african-fruit-salad-62605 (may not work)