SALADY VOANKAZO WITH CANTALOUPE (FRUIT COMPOTE WITH LICHEE NUTS)

 

Vanilla gives an unfamiliar bouquet and unusual flavor to fresh fruits.

 

1 cup FRESH PINEAPPLE, cut in 1-inch dice

1 cup CANTALOUPE, cut in -inch dice

1 cup ORANGES, peeled and very thinly sliced

cup STRAWBERRIES, sliced.

cup CANNED LICHEE NUTS

cup SUGAR

cup WATER

tsp. SALT

2 Tbs. LEMON JUICE.

PURE VANILLA EXTRACT.

 

In a 2-quart glass or china bowl: Combine: 1 cup FRESH PINEAPPLE, cut in 1-inch dice, 1 cup CANTALOUPE, cut in -inch dice, 1 cup ORANGES, peeled and very thinly sliced and cup STRAWBERRIES, sliced. Mix the fruits so that they are well blended. Pour cup CANNED LICHEE NUTS across top of fruit. In a 1-pint saucepan: Combine: cup SUGAR, cup WATER, tsp. SALT and 2 Tbs. LEMON JUICE. Bring to a boil and boil hard for 1 minute. Add 2 Tbs. PURE VANILLA EXTRACT to the syrup. Pour the piping hot syrup over the fruit. Chill in refrigerator for 1 hour. Fill a small cruet or sprinkler bottle with PURE VANILLA EXTRACT. Bring the Salady to the table in the bowl along with the cruet of vanilla. Fill individual compote dishes with the fruit. Sprinkle a few drops VANILLA over the fruit as it is being served.

 

Yield: 1 quart fruit mixture (8 servings)

 

country : Madagascar

course : desert

 

source : The African Cookbook / Bea Sandler