Recipe ingredients and directions:
1 Lg Papaya — 1 Lb Or Larger
2 Mangos — Abt 1 Lb Each
1 Lg Pineapple — 3 – 4 Lb
2 Lg Bananas
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
This was very good. We had it as a dessert…but would be wonderful as a
summer salad also.
Category: African Recipes
