Central African Fruit Salad

1)Fill the bowls with the mixture of greens.

2)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)

1 pint-basket STRAWBERRIES or any berries in season.

3)Arrange the fruits attractively in the individual salad bowls or in one large bowl.

4)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

few drops GREEN VEGETABLE COLORING.

Category:Central African Recipes

Category:Central African Salads