Saladi Ya Matunda African Tropical Fruit Salad Recipes
SALADI YA MATUNDA (AFRICAN TROPICAL FRUIT SALAD)
A delicious fruit salad which we enjoyed for supper as well as breakfast. I made some minor changes (based on what was available in the local grocery and my fridge) to the original recipe printed in The Book Club Cookbook discussing Poisonwood Bible by Barbara Kingsolver. In the intro it states that a traditional African Fruit Salad, a variety of tropical fruits are chosen, making this very adaptable to whatever is available in the grocer or in the fridge.
Provided by ellie_
Categories Melons
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 239.5, Fat 0.5, SaturatedFat 0.1, Sodium 8.4, Carbohydrate 61.8, Fiber 4.4, Sugar 51.2, Protein 1.8
AFRICAN FRUIT SALAD
ZWT7, Africa. "A wide variety of tropical fruits, both native and non-native, are cultivated in Africa. In Western Africa, the closest thing to a dessert course is the "after-chop" and a popular "after-chop" is fruit salad. In Eastern Africa, Swahili people make a Saladi ya Matunda for dessert (See note at bottom of recipe). One interesting thing about the African fruit salad is the use of the avocado. A perfectly fine fruit salad can be made from just three or four of the ingredients listed below. A fruit salad makes a fine dessert course for an African-style dinner." Modified from, www.congocookbook.com.
Provided by UmmBinat
Categories Dessert
Time 12m
Yield 1 fruit salad, 4-6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 4.2, Sodium 0.3, Carbohydrate 1.4, Fiber 0.4, Sugar 0.4, Protein 0.2
CHLADA FAKYA - AFRICAN FRUIT SALAD
Make and share this Chlada Fakya - African Fruit Salad recipe from Food.com.
Provided by Punky Julster
Categories Dessert
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix all the ingredients.
- Chill before serving.
- Top with fresh whipped cream, optional.
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SALADI YA MATUNDA (AFRICAN TROPICAL FRUIT SALAD)
2 In a large glass bowl (or salad bowl), combine fruit, tossing gently. 3 Stir in lime or lemon juice and enough of the simple syrup to desired sweetness. 4 Cover salad and let stand at room temperature for 30 minutes, stirring once. 5 Refrigerate until serving time. 6 Serve in individual bowls, garnished with coconut and peanuts.
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