Ingredients
-
3
-
2/3
-
1/2
-
1
-
4
-
1 1/2 - 3
-
-
-
-
-
-
-
-
-
Directions
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. |
