Tongan Salad

A sweet but refreshing accompaniment to cold meats, Tongan Salad is made with a wonderful selection of fruit. Serve hot or cold.

1 oz. plus

1 teaspoon butter

12 oz. fresh pineapple, peeled, cored and cut into

1-inch pieces with

1 tablespoons of the juice reserved

3 fresh peaches, blanched, peeled, stoned and cut into

1-inch pieces

6 dates, halved and stoned

2 bananas, peeled and sliced

6 maraschino cherries, drained and halved juice of

1 lemon

2 teaspoons tomato puree

1 tablespoon soft brown sugar

1/4 teaspoon cayenne pepper

Preheat the oven to moderate 350°F (Gas Mark 4, 180°C). Using the teaspoon of butter, grease a medium-sized ovenproof dish.

Place the pineapple, peaches, dates, bananas, cherries, lemon juice and tomato puree in the dish and, using two large spoons, toss until the fruit is coated with the lemon juice and tomato puree. Sprinkle over the sugar and cayenne.

Pour the reserved pineapple juice over the fruit. Cut the remaining butter into small pieces and scatter on the fruit.

Place the dish in the oven and bake for 15 to 20 minutes, basting occasionally, or until the fruit is tender.

Remove the dish from the oven and transfer the fruit to a warmed serving dish. Serve at once, if you are serving it hot.

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