~African Fruit Salad~
Source of Recipe
Magazine
List of Ingredients
1 Large Papaya -- 1 Lb Or Larger
2 Mangos -- About 1 Lb Each
1 Large Pineapple -- 3 - 4 Lb
2 Large Bananas
Recipe
Here is a naturally sweet, refreshing dessert that
is a common finale to dinner parties in former French
West Africa. Use only the ripest, fullest-flavored
fruits; bananas that have just turned yellow and
only the sweetest pineapple. If you cannot 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 hrs ahead of time, then cover with
plastic wrap and refrigerate. Add the bananas just
before serving, however, or they will turn brown. The
fruits must be all cut into very small pieces for the
dish to be at its best.
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Half the papaya and scoop out its seeds; peel the
halves. Cut the flesh into small pieces 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 pieces. Add the pieces 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 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 pieces, again being carful to capture any juices.
Add the pineapple and juices to the other fruits.
Toss well, cover and refrigerate until well chilled.
Just before serving, peel the bananas and cut into
small pieces. Add to the bowl, toss well and serve.
Serves 8
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