Fruit salad recipe has exotic twist | TahoeDailyTribune.com
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Fruit salad recipe has exotic twist

Larry Crowe / The Associated Press Served with a coconut sauce, this Fruit Salad with Coconut Milk has West African origins.
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This unusual yet delicious West African fruit salad dresses bananas, tomatoes, avocados and pineapple with a simple sauce made from sweetened condensed milk and coconut milk.

Preparation time, start to finish: 20 minutes. Makes 6 servings.

1 cup sweetened condensed milk



1 cup coconut milk

2 bananas, cut into 1/4-inch slices



1 tablespoon lemon juice

1 cup cherry tomatoes, halved

1 avocado, peeled and sliced

1 small pineapple, peeled, cored and cut into bite-size chunks

1/3 cup lightly crushed salted peanuts

In a small saucepan, combine the condensed milk and coconut milk. Bring to a simmer over low heat and let reduce for 15 minutes. Set aside to cool slightly.

Meanwhile, in a small bowl toss together the banana slices and lemon juice. Drain and discard any lemon juice at the bottom of the bowl.

In six wine glasses, arrange the bananas, tomatoes, avocado and pineapple in layers. Top each serving with crushed peanuts, then serve with the coconut milk sauce for drizzling over the fruit.


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