Tanzanian Pineapple Salad

Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

From: “The Africa Kitchen” by Josie Stow and Jan Baldwin.

Ingredients Nutrition


  1. Peel the pineapples and cut the flesh into cubes.
  2. In a dry frying pan, toast separately the cashews and coconut until lightly browned, then set aside to cool.
  3. Mix together the cream, honey and rum to taste and pour this mixture over the pineapple cubes.
  4. Reserve some of the toasted cashews and coconut to use a garnish, then add the remainder to the pineapple.
  5. Mix well and place in the refrigerator to chill.
  6. Before serving, garnish with the reserved cashews and coconut slivers.
Most Helpful

Really refreshing! I made mine with just a little more coconut and nuts and used macadamias instead of cashews since I don't know where my cashews got off to. I also went a little lighter on the rum, and used half and half to top the fruit. Made for ZWT4 Kumquat's Kookin' Kaboodles. ~Sue

Sue Lau July 01, 2008

Seeing CaliforniaJan's photo had me making this one - made a scaled down version which has me knowing this one is company quality. Can't wait to make it for family and friends! Other then not having access to a fresh coconut I made as posted (used flaked coconut as I do in many of my fruit salads.) Loved it!! ZWT 4.

Gerry June 30, 2008

Great combination of flavors! I modified the proportions by using two pineapples only and doubling the amount of cashews and coconut. I made the full amount of cream sauce, but used slightly less once I mixed everything. I took this to a family gathering and everyone really liked this fresh and different fruit salad. The recipe didn't indicate what type of coconut- so I used fresh coconut that I shredded and toasted myself. Prepared for ZWT4. Thanks for sharing!

Mama Cee Jay June 29, 2008