Swahili Food Recipe: Tanzanian Pineapple Salad Recipe (Salad with Pineapple)
What is All the Fuss With the Pineapple in Salad Recipes?
Coconut has an enticing effect on whatever it comes into contact with. I first discovered this some years back when I made a batch of rice with coconut milk instead of plain old water. During dinner, my best friend said that it appeared like magic—that he just can’t stop pinching bites after bites, that the coconut just makes him “desire to know more” about the rice. It was only rice, people! It is the same effect coconut has on pineapple salad.
The tempting combination of crunchy coconut plus toasty cashews vs a backdrop of cozy cream plus brilliant citrus had me desiring to “get to understand ‘ this pineapple salad all the way deep down to the bottom part of the bowl more lately. If you do not prefer to eat a whole pineapple salad in one session, then don’t try it by yourself. It can definitely happen, and I’ve seen it happen before. You’ve been given a fair warning.
Recipe Pineapple Salad from Tanzania
This pineapple fruit salad serves 8
- three pineapples, large
- 2/3 cups of cashew nuts
- 1/2 cup of slivered coconut
- 1 cup of soy cream
- four tablespoons honey (for a fully vegetarian version, utilized agave
- White rum, 1 to 3 ounces (to taste, average between one to two shots)
The Steps to Get the Pineapple in Salad
Peel the pineapples for the pineapple salad and cut into pieces.
Toast the coconut slivers and cashews separately in a frying saucepan until it turns light brown, then put aside to calm.
Combine the honey, cream, and rum in a small mixing bowl. Pour the mixture over the little pineapple cubes, then top with about 1⁄2 of the toasted slivers of coconut and cashews. Combine all of the components in a large mixing bowl to form pineapple salad and set in the fridge to cool.
Decorate with the remaining coconut slivers and cashews just before serving this majestic pineapple in fruit salad cuisine.
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