African Fruit Salad and African Green Pepper and Spinach

African Fruit Salad 

 Recipe By     : Fruit Desserts, Williams-Sonoma Kitchen Library

 Serving Size  : 8    Preparation Time :0:00

 Categories    : Eat-Lf Mailing List              Ethnic

                 Low Fat                          Salads/Salad Dressings

                 Side Dishes

   Amount  Measure       Ingredient -- Preparation Method

 --------  ------------  --------------------------------

    1      Lg            Papaya -- 1 Lb Or Larger

    2                    Mangos -- Abt 1 Lb Each

    1      Lg            Pineapple -- 3 - 4 Lb

    2      Lg            Bananas

 Here is a naturally sweet, refreshing dessert that is a common finale to

 dinner parties in former French West Africa.  Use only the ripest,

 fullest-flavored fruits; bananas that have just turned yellow and only the

 sweetest pineapple.  If you cannot find large-sized fruit called for in the

 recipe, equivalent weights of smaller fruits can be used.  You can make the

 salad up to 4 hrs ahead of time, then cover with plastic wrap and

 refrigerate.  Add the bananas just before serving, however, or they will

 turn brown.  The fruits must be all cut into very small pieces for the dish

 to be at its best.

 Half the papaya and scoop out its seeds; peel the halves.  Cut the flesh

 into small pieces and place in a large serving bowl.  

 Peel the mangoes.  Slice as much of the flesh off the pit as possible,

 being careful to capture any juices. Cut the flesh into small pieces.  Add

 the pieces and their juices to the bowl holding the papaya.

 Using a sturdy, harp knife, cut the top and bottom off of the pineapple.

 Set the pineapple upright on a cutting board. Working from the top to the

 bottom, slice off the dark, prickly outside skin.  Cut out any remaining

 eyes or dark spots.  (A strawberry huller works well for this.)  Cut the

 pineapple lengthwise into quarters, being careful to capture any juices.

 Cut lengthwise again to remove the tough inner core on each quarter.  Cut

 the pineapple into small pieces, again being carful to capture any juices.

 Add the pineapple and juices to the other fruits. Toss well, cover and

 refrigerate until well chilled.

 Just before serving, peel the bananas and cut into small pieces.  Add to

 the bowl, toss well and serve.

 Serves 8

AFRICAN GREEN PEPPER AND SPINACH

 Serving Size  : 4    Preparation Time :0:00

 Categories    : Vegetables                       African

   Amount  Measure       Ingredient -- Preparation Method

 --------  ------------  --------------------------------

    1       md           Onion -- chopped

    1       md           Green pepper -- chopped

    1       tb           Oil

    1       md           Tomato -- chopped

    1       lb           Fresh spinach -- stems removed

      3/4   ts           Salt

      1/8   ts           Pepper

      1/4   c            Peanut butter

   Cook and stir onion and green pepper in oil in 3-quart saucepan until onion

   is tender. Add tomato and spinach. Cover and simmer until spinach is

   tender, about 5 minutes. Stir in salt, pepper and peanut butter. Heat just

   until hot.