African Tropical Fruit Salad Recipes

SALADI YA MATUNDA (AFRICAN TROPICAL FRUIT SALAD)

Steps:

• To make simple syrup: bring water and sugar (1 cup each) to a boil in a saucepan. Reduce heat and simmer for 5 minutes until syrupy, stirring. Refrigerate until ready to use.
• In a large glass bowl (or salad bowl), combine fruit, tossing gently.
• Stir in lime or lemon juice and enough of the simple syrup to desired sweetness.
• Cover salad and let stand at room temperature for 30 minutes, stirring once.
• Refrigerate until serving time.
• Serve in individual bowls, garnished with coconut and peanuts.

AFRICAN TROPICAL FRUIT SALAD

Steps:

• Combine fruits in a bowl.
• Combine lime juice and brown sugar and add to fruits; toss to coat. Get your hands in there!
• Cover and chill at least 1 hour.
• Sprinkle with coconut.

WEST AFRICAN TROPICAL FRUIT SALAD

Steps:

• Combine fruits in a bowl.
• Combine lime juice and brown sugar and add to fruits; toss to coat.
• Cover and chill at least 1 hour.
• Sprinkle with coconut.

CHLADA FAKYA - AFRICAN FRUIT SALAD

Steps:

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

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.