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    ~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.

    -----------------------------------------------------

    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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