Chlada Fakya African Fruit Salad Recipes

AFRICAN FRUIT SALAD

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.

AFRICAN SALAD

Steps:

• Combine ingredients and top with the dressing.

REFRESHING FRESH FRUIT SALAD

Steps:

• Peel the orange, taking the white pith with it, like you would an apple.
• Slice into the orange along its sections and place in medium bowl.
• After slicing the orange, you should be left with a slim middle part of the orange; squeeze the juice from this section into the bowl.
• Peel and dice the apple into small pieces; immediately place in bowl and coat with orange pieces and orange juice.
• Peel and dice banana; immediately place in bowl and stir to coat (the orange juice will prevent these 2 fruits from turning brown).
• Slice grapes in half and add to mixture.
• Sprinkle with sugar and stir.
• (**Note,I only add the sugar or Splenda if my orange is a little too tart. If it's a sweet orange, you don't need any sugar).
• **I add blueberries to this if they're in season.