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Here is a naturally sweet, refreshing dessert which is a common finale to dinner parties in former French West Africa.
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Use only the ripest, fullest-flavored fruits; bananas which have just turned yellow and only the sweetest pineapple.
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If you can't find large-sized fruit called for in the recipe, equivalent weights of smaller fruits can be used.
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You can make the salad up to 4 hours ahead of time, then cover with plastic wrap and chill.
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Add in the bananas just before serving, however, or possibly they will turn brown.
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The fruits must be all cut into very small pcs for the dish to be at its best.
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Half the papaya and scoop out its seeds; peel the halves.
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Cut the flesh into small pcs and place in a large serving bowl.
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Peel the mangoes.
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Slice as much of the flesh off the pit as possible, being careful to capture any juices.
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Cut the flesh into small pcs.
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Add in the pcs and their juices to the bowl holding the papaya.
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Using a sturdy, harp knife, cut the top and bottom off of the pineapple.
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Set the pineapple upright on a cutting board.
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Working from the top to the bottom, slice off the dark, prickly outside skin.
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Cut out any remaining eyes or possibly dark spots.
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(A strawberry huller works well for this.)
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Cut the pineapple lengthwise into quarters, being careful to capture any juices.
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Cut lengthwise again to remove the tough inner core on each quarter.
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Cut the pineapple into small pcs, again being careful to capture any juices.
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Add in the pineapple and juices to the other fruits.
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Toss well, cover and chill till well chilled.
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Just before serving, peel the bananas and cut into small pcs.
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Add in to the bowl, toss well and serve.
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This was very good.
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We had it as a dessert...but would be wonderful as a summer salad also.
