Ingredients
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Directions
African Fruit Salad, This recipe is by Bea Sandler from The African Cookbook, for our trip to Africa during ZWT 7 This salad or comparable greens and fruit combinations are served in all parts of Africa You may use all or as many fruits as you like in this dish Cooking time is chilling time , This is so different and good!! used romaine lettuce, pineapple, mango, coconut, oranges (very interesting with the skin still on!), strawberries, no bananas or peanuts because of allergy, Hellmanns olive oil mayonnaise to be soy free, no optional colour Made for PAC Spring 12 , This was so full of fresh fruit flavor and lettuce too We really enjoyed it, made for lunch I made just as directed, but reduced for just the two of us Thanks for sharing a great salad Made for The Shady Ladies, ZWT7
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Steps
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1
Done
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If Using Canned Fruits: Drain and Save the Liquid. Peel and Remove Seeds from the Fresh Fruit as Necessary, Cut Fruit Into Bite-Sized Pieces. |
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2
Done
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Combine All Fruit in a Glass Bowl. Add the Lemon Juice, Some of the Liquid from the Canned Fruits or Honey/Sugar. Stir Gently. There Should Only Be Enough Liquid to Coat the Fruit; It Does not Have to Be Covered in Liquid. |
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3
Done
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Cover the Fruit Salad and Allow It to Stand at Room Temperature For a Half Hour Before Serving. the Fruit Salad May Be Refrigerated After It Has Stood Up to an Hour. It Should Be Eaten the Same Day It Is Made. |
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4
Done
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Garnish With Freshly Grated Coconut or Chopped Roasted Peanuts Right Before Serving. |
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5
Done
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Note: Eastern Africa's Saladi Ya Matunda Is Made Without the Lemon Juice, Coconut or Peanuts; It Substitutes Sugar/Honey For the Liquid from the Canned Fruits. |
