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Showing 1-2 of 2
on July 19, 2008
I made this recipe with canned pineapple, canned mangoes, fresh bananas & fresh oranges. Instead of making the syrup with water & sugar I used the juice from the mangoes & pineapple boiled with 1/2 cup of sugar. I also substituted almonds for the roasted peanuts. Overall, everyone thought this was a good fruit salad. Thanks Elliepeople found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on February 28, 2007
This really needs 3 1/2 stars and rates: "We liked it very much indeed!" I hate to say I could not find ripe mangoes, so used papaya, which is not as aromatic, I know. I roasted dessicated coconut (whole coconuts not available easily now) and peanuts in a small pan to use as garnish. I was 'ay leetle beet' put off by the sugar syrup, as normally in Africa we would not use that. If a tin of canned peaches are added (chopped), some of the syrup in the tin is added, or some people add orange juice. The sugar syrup struck me as an invention that did not have its origin in Africa, but I could be wrong. But the mixture of fruits is very correct. For example, I learned from a young age that only soft fruits go into fruit salad (so, never apple pieces). Oranges are okay, but dicey -- if any white pith lands in the fruit salad, it can cause a bitter taste. My gran believed fruit salad should always be made the day before, so no oranges, in case pith lands in the salad! A very nice recipe indeed!! I liked the garnish: new to me.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (306 g)
Servings Per Recipe: 8