AFRICAN FRUIT SALAD

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ZWT7, Africa. "A wide variety of tropical fruits, both native and non-native, are cultivated in Africa. In Western Africa, the closest thing to a dessert course is the "after-chop" and a popular "after-chop" is fruit salad. In Eastern Africa, Swahili people make a Saladi ya Matunda for dessert (See note at bottom of recipe). One interesting thing about the African fruit salad is the use of the avocado. A perfectly fine fruit salad can be made from just three or four of the ingredients listed below. A fruit salad makes a fine dessert course for an African-style dinner." Modified from, www.congocookbook.com.

Provided by UmmBinat

Categories     Dessert

Time 12m

Yield 1 fruit salad, 4-6 serving(s)

Number Of Ingredients 12

avocado
banana
guava
mango
melon
papaya
peach
pear
pineapple
1 lemon, juice of
fresh grated coconut or chopped roasted peanuts, to garnish
honey (optional) or sugar (optional)

Steps:

  • 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.
  • 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.
  • 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.
  • Garnish with freshly grated coconut or chopped roasted peanuts right before serving.
  • 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.

Nutrition Facts : Calories 4.2, Sodium 0.3, Carbohydrate 1.4, Fiber 0.4, Sugar 0.4, Protein 0.2

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