African Salad Recipes

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.

Steps:

• Carefully wash the mushrooms and slice in half.
• Put into pot with the lemon juice, garlic and salt.
• Cover and cook on medium heat for about 2 minutes.
• Shake the pot occasionally.
• Take of the heat.
• Drain and put into salad bowl.
• Rinse and drain the palm hearts.
• Slice in half and add to the mushrooms in the bowl.
• Rinse and drain the artichoke hearts, slice in half and add to the bowl, too.
• Blend together the ingredients of the dressing and pour over the salad.
• Mix gently, refrigerate 10 minutes and then serve.

Steps:

• Combine ingredients and top with the dressing.