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Exotic Tanzanian Pineapple Salad Recipe

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Ingredients

Adjust Servings:
3 large pineapple
2/3 cup cashew nuts
1/2 cup coconut, slivers
1 cup cream
4 tablespoons honey
1 1/2 - 3 ounces white rum (to taste, 1-2 shots)

Nutritional information

316.8
Calories
163 g
Calories From Fat
18.2 g
Total Fat
9.9 g
Saturated Fat
33.2 mg
Cholesterol
87.5 mg
Sodium
36.9 g
Carbs
3.7 g
Dietary Fiber
26 g
Sugars
3.8 g
Protein
401g
Serving Size

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Exotic Tanzanian Pineapple Salad Recipe

Features:
    Cuisine:

    From: The Africa Kitchen by Josie Stow and Jan Baldwin.

    • 95 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    Tanzanian Pineapple Salad, From: The Africa Kitchen by Josie Stow and Jan Baldwin , Really refreshing! I made mine with just a little more coconut and nuts and used macadamias instead of cashews since I don’t know where my cashews got off to I also went a little lighter on the rum, and used half and half to top the fruit Made for ZWT4 Kumquat’s Kookin’ Kaboodles ~Sue


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    Steps

    1
    Done

    Peel the Pineapples and Cut the Flesh Into Cubes.

    2
    Done

    in a Dry Frying Pan, Toast Separately the Cashews and Coconut Until Lightly Browned, Then Set Aside to Cool.

    3
    Done

    Mix Together the Cream, Honey and Rum to Taste and Pour This Mixture Over the Pineapple Cubes.

    4
    Done

    Reserve Some of the Toasted Cashews and Coconut to Use a Garnish, Then Add the Remainder to the Pineapple.

    5
    Done

    Mix Well and Place in the Refrigerator to Chill.

    6
    Done

    Before Serving, Garnish With the Reserved Cashews and Coconut Slivers.

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    John Gonzalez

    Mexican cuisine expert infusing his dishes with authentic and bold flavors.

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