African Fruit Salad Recipes

TROPICAL FRUIT SALAD RECIPE

Steps:

• In a medium saucepan combine sugar and water. Bring to a boil, keep stirring until sugar has dissolved- about 5-7 minutes. Let it cool.
• Combine all fruits in a large bowl. When ready to serve, mix the fruit pulps and lime and lemon juice. Add simple syrup as needed. Pour over the fruit salad. Adjust with more water and/or simple syrup. Refrigerate until ready to use.
• Serve cold.

AFRICAN FRUIT SALAD

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.

CHLADA FAKYA - AFRICAN FRUIT SALAD

Steps:

• Mix all the ingredients.
• Chill before serving.
• Top with fresh whipped cream, optional.