Nigerian Fruit Salad Recipes

NIGERIAN FRUIT SALAD

Nigerian Fruit Salad image

Make and share this Nigerian Fruit Salad recipe from Food.com.

Provided by cookiedog

Categories Dessert

Time 15m

Yield 10-12 serving(s)

Number Of Ingredients 8

Ingredients

4 ripe papayas or 4 mangoes, peeled, seeded and cut into bite-size pieces
2 red apples, cored and chopped
2 ripe bananas, peeled and sliced
1 (16 ounce) can pineapple tidbits, well-drained
1 cup fresh orange juice
1 tablespoon granulated sugar
1/2 teaspoon ground cinnamon
1/3 cup sweetened flaked coconut

Steps:

In large bowl combine papayas, apples, bananas, pineapple, orange juice, sugar, and cinnamon. Toss to mix well. Cover and chill until ready to serve. To serve, sprinkle with shredded coconut.

Nutrition Facts : Calories 136.6, Fat 1.5, SaturatedFat 1.1, Sodium 13, Carbohydrate 32.3, Fiber 4.4, Sugar 21.8, Protein 1.6

AFRICAN FRUIT SALAD

African Fruit Salad image

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

Ingredients

avocado
banana
guava
mango
melon
papaya
peach
pear
pineapple
1 lemon, juice of
fresh grated coconut or chopped roasted peanuts, to garnish
honey (optional) or sugar (optional)

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

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