Recipe ingredients and directions:
African Fruit Salad
2 quarts raw spinach
2 quarts romaine
1 quart chicory
1 quart lettuce
fresh pineapple cut in fingers, about 3 per bowl
fresh mango in strips, about 2-3 per bowl
avocado, dipped in lemon juice and cut in strips
fresh coconut, cut in thin slices
oranges (California type), thinly sliced with skins left on
bananas, cut in chunks
mayonnaise
chopped peanuts (or coconut)
1 pint-basket strawberries or any berries in season.
4 limes
1 quart mayonnaise.
1 cup whipped cream
2 tbs. sugar
few drops green vegetable coloring.
In a 2-gallon bowl: stem, wash, and tear into medium-sized pieces:
2 quarts raw spinach, 2 quarts romaine, 1 quart chicory and 1 quart
lettuce. fill the bowls with the mixture of greens. use any flesh
fruits, coconut, and chopped peanuts in combinations like this:
fresh pineapple cut in fingers, about 3 per bowl, fresh mango in
strips, about 2-3 per bowl, avocado, dipped in lemon juice and cut
in strips, fresh coconut, cut in thin slices, oranges (California
type), thinly sliced with skins left on, bananas, cut in chunks,
thinly coated with mayonnaise and dipped in chopped peanuts (or
coconut) and 1 pint-basket strawberries or any berries in season.
Arrange the fruits attractively in the individual salad bowls or
in one large bowl.
Serve with lime dressing: Grate 4 limes, and add grated rinds with
their juice to 1 quart mayonnaise. Fold in: 1 cup whipped cream
sweetened with 2 tbs. sugar and a few drops green vegetable coloring.
Category: African Recipes
