Help! Help! : African Fruit Salad (Africa)

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AFRICAN FRUIT SALAD

 

This salad or comparable greens and fruit combinations are served in all

parts of Africa. The salad is ideal for a group of women on any occasion and

men also appreciate it on a hot day. It is especially appropriate for a

weekend or outdoor luncheon.

 

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.

 

LIME DRESSING:

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.

 

Yield: 8 wooden salad bowls

 

area : Africa

course : salad

 

source : The Africa Cookbook / Bea Sandler