Ingredients with Measurements:
- 2 cups of sliced oil palm fruit
- 1 cup of diced pineapple
- 1 cup of diced mango
- 1 cup of diced papaya
- 1/2 cup of chopped cilantro
- 1/4 cup of chopped red onion
- 1/4 cup of lime juice
- 1/4 cup of olive oil
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. In a large bowl, combine the sliced oil palm fruit, diced pineapple, diced mango, diced papaya, chopped cilantro, and chopped red onion.
2. In a small bowl, whisk together the lime juice, olive oil, salt, and pepper.
3. Pour the dressing over the fruit mixture and toss gently to combine.
4. Serve immediately or refrigerate until ready to serve.
- Time:
Preparation time: 15 minutes
- Cooking time: None
Temperature:
- Serve chilled
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 180
- Fat: 10g
- Carbohydrates: 23g
- Protein: 2g
Substitutions for ingredients:
- If oil palm fruit is not available, you can substitute with sliced bananas or diced apples.
- If cilantro is not preferred, you can substitute with chopped parsley or basil.
- If red onion is too strong, you can substitute with chopped scallions or shallots.
Variations:
- Add diced avocado for a creamier texture.
- Add diced cucumber for a refreshing crunch.
- Add chopped jalapeno for a spicy kick.
Tips and tricks:
- To make the salad ahead of time, prepare the fruit and dressing separately and combine just before serving.
- Use a sharp knife to slice the oil palm fruit, as it can be tough to cut through.
- Adjust the amount of lime juice and salt to taste.
Storage instructions:
- Store leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- None needed, serve chilled.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with additional cilantro or sliced lime.
Garnishes:
- Additional cilantro or sliced lime.
Pairings:
- This salad pairs well with grilled chicken or fish.
Suggested side dishes:
- Serve with a side of rice or quinoa for a complete meal.
Troubleshooting advice:
- If the fruit is too ripe, it may become mushy in the salad. Use firmer fruit for best results.
Food safety advice:
- Wash all fruit and vegetables before using.
- Store leftovers in the refrigerator and discard after 2 days.
Food history:
- Oil palm fruit is native to West Africa and is commonly used in African and Caribbean cuisine.
Flavor profiles:
- This salad is sweet and tangy with a hint of spice from the red onion and cilantro.
Serving suggestions:
- Serve as a light and refreshing lunch or as a side dish for a summer barbecue.
Related Categories
Cooking Method: N/A
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Taste: Tangy, Sweet, Refreshing, Fruity