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Banana and pineapple salad

Recipe from: 1 june 2010

Ingredients 7
Servings 4
Time 5 mins


  • 2
    firm ripe bananas, peeled and sliced
  • 2
    firm apples, sliced (optional, non traditional)
  • 1
    small pineapple, peeled and sliced
  • 1
    avocado, peeled, pitted, and sliced
  • 1
    roasted peanuts, chopped
  • 1
    tin coconut milk
  • 1
    Fresh mint for garnishing (optional)


5 mins
Boil the coconut milk until it thickens and set it aside to cool.

Pile the bananas, tomatoes, pineapple and avocado alternately in layers into individual glass  salad bowls.

Top with chopped peanuts and pour over the thickened coconut milk, chill.

Garnish with mint and serve cold.

Note: tomatoes are traditionally used instead of apples.

Read more on: fruit

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