Tanzanian Pineapple Salad
Recipe: #7401
March 26, 2012
Categories: Salads, Fruit Salad, Coconut, Pineapple, African, Authentic, Easter, Picnic, Gluten-Free, No Eggs, Vegetarian, Alcohol, more
"From: “The Africa Kitchen” by Josie Stow and Jan Baldwin."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (62.3 g)
- Calories 189.7
- Total Fat - 12.8 g
- Saturated Fat - 6.1 g
- Cholesterol - 19.8 mg
- Sodium - 86.9 mg
- Total Carbohydrate - 14.3 g
- Dietary Fiber - 0.8 g
- Sugars - 9.6 g
- Protein - 2.8 g
- Calcium - 35.3 mg
- Iron - 0.9 mg
- Vitamin C - 0.5 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Peel the pineapples and cut the flesh into cubes.
Step 2
In a dry frying pan, toast separately the cashews and coconut until lightly browned, then set aside to cool.
Step 3
Mix together the cream, honey and rum to taste and pour this mixture over the pineapple cubes.
Step 4
Reserve some of the toasted cashews and coconut to use a garnish, then add the remainder to the pineapple.
Step 5
Mix well and place in the refrigerator to chill.
Step 6
Just before serving, garnish with the reserved cashews and coconut slivers.
Tips
No special items needed.
1 Reviews
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