African Fruit Salad
Here is a naturally sweet, refreshing dessert that is a common finale to dinner parties in former French West Africa. Use only the ripest, fullest-flavored fruits; bananas that have just turned yellow and only the sweetest pineapple. If you cannot find large-sized fruit called for in the recipe, equivalent weights of smaller fruits can be used. You can make the salad up to 4 hrs ahead of time, then cover with plastic wrap and refrigerate. Add the bananas just before serving, however, or they will turn brown. The fruits must be all cut into very small pieces for the dish to be at its best.
This was very good. We had it as a dessert...but would be wonderful as a summer salad also.