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African Fruit Salad

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“This recipe is by Bea Sandler from The African Cookbook, for our trip to Africa during ZWT 7. This salad or comparable greens and fruit combinations are served in all parts of Africa. You may use all or as many fruits as you like in this dish. Cooking time is chilling time.”
1hr 30mins

Ingredients Nutrition

  • 2 quarts spinach, raw, wash, tear into medium-sized pieces
  • 2 quarts romaine lettuce, wash, tear into medium-sized pieces
  • 1 quart chicory lettuce, wash, tear into medium-sized pieces
  • 1 quart lettuce, wash, tear into medium-sized pieces
  • 1 pineapple, fresh, cut in fingers
  • 2 mangoes, fresh, cut in strips
  • 1 coconut, fresh, cut in thin slices
  • 2 oranges, thinly sliced with skins left on
  • 1 pint strawberry, left whole
  • 3 bananas, cut in chunks, thinly coated with
  • 14 cup mayonnaise
  • 12 cup peanuts, chopped
  • 4 limes, juice and rind
  • 1 quart mayonnaise
  • 1 cup whipped cream
  • 2 tablespoons sugar, white
  • 2 drops food coloring, green vegetable (optional)


  1. In a large bowl, add all the greens.
  2. Dip the banana slices lightly in the mayonnaise and roll in the peanuts.
  3. Arrange all the fruits attractively in the bowl and serve with lime dressing.
  4. To make the lime dressing grate the 4 limes and add with their juice to the mayonnaise.
  5. Fold in the whipped cream, sugar and green vegetable coloring if using, chill until needed.
  6. When ready serve the dressing over the fruit salad.

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