Tropical Fruit Salad

Preparation info

  • Difficulty

    Easy

Appears in

The Ghana Cookbook

By Fran Osseo-Asare and Barbara Baëta

Published 2015

  • About

Method

Probably my all-time favorite Ghanaian dessert is a pure, fresh, wonderful tropical fruit salad. It dresses up or down with ease, can be prepared and chilled ahead of time, and is a clean, refreshing finish to a meal. It is also basically foolproof. Plus, for those who do not like to spend much time prepping, takeout salad bars in North America mean one can often purchase fresh tropical fruits like melons or pineapple pre-sliced. It is basically a mix-and-match kind of salad. Here are some suggestions of fruits, which may or may not be available, depending on where you live: papaya, mango, pineapple, watermelon, bananas, oranges, tangerines, fresh coconut, soursop (seeded), guava.

Proportions depend upon personal preference. A nicely balanced example would be to use the following amounts of fruit: 1 cup cubed ripe papaya, 1 cup diced ripe mango, 2 seedless navel oranges or tangerines peeled and sectioned, 2 cups diced pineapple, 2 cups diced watermelon, ½ cup coconut water, and ¼ cup thinly sliced fresh coconut; add some banana slices just before serving (sprinkle them with lime or lemon juice to keep them from turning brown if necessary).

Some people like to keep the cut up fruit separate until just before serving (my preference); some people like to mix the fruits together to let the flavors blend. Either way is delicious. Best served chilled. this dessert or snack is wonderful by itself, or with “Twisted Cakes”. Whipped cream or plain or frozen yogurt also go well with it. A whole watermelon or pineapple can also make a “boat” or basket to use as a serving dish. Another lovely way to serve the fruit is to cut it into slices or wedges and arrange them attractively on a platter.