African Fruit Salad Recipe

In a 2-gallon bowl: stem, wash, and tear into medium-sized pieces: 2 quarts raw spinach, 2 quarts romaine, 1 quart chicory and 1 quart lettuce. fill the bowls with the mixture of greens. use any flesh fruits, coconut, and chopped peanuts in combinations like this: fresh pineapple cut in fingers, about 3 per bowl, fresh mango in strips, about 2-3 per bowl, avocado, dipped in lemon juice and cut in strips, fresh coconut, cut in thin slices, oranges (California type), thinly sliced with skins left on, bananas, cut in chunks, thinly coated with mayonnaise and dipped in chopped peanuts (or coconut) and 1 pint-basket strawberries or any berries in season. Arrange the fruits attractively in the individual salad bowls or in one large bowl. serve with lime dressing: grate: 4 limes, and add grated rinds with their juice to 1 quart mayonnaise. Fold in: 1 cup whipped cream sweetened with 2 tbs. sugar and a few drops green vegetable coloring.

source : The Africa Cookbook / Bea Sandler