Mar 4, 2002

Bahamian Fruit Salad

Credit: Susie Cushner

SERVES 4

Author Lucretia Bingham, who grew up in the Bahamas, says that a simple cilantro-spiked fruit dessert her mother used to make at home inspired this recipe. It is best assembled immediately before serving.

Juice of 2 limes
2 tbsp. light corn syrup
2 tbsp. sherry vinegar
1 small pineapple
2 oranges
2 bananas, peeled
1/3 cup golden raisins
1/2 cup fresh cilantro leaves

1. Whisk together lime juice, corn syrup, and sherry vinegar in a large bowl.

2. Peel, core, and remove the eyes from the pineapple, then cut into large chunks.

3. Peel oranges, carefully remove all pith, then, using a sharp paring knife, cut oranges (between membranes) into sections. Slice bananas into 1/4''-thick rounds. Add fruit to dressing, mix gently, then add raisins and ciilantro and toss well.

This article was first published in Saveur in Issue #26

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Ratings & Reviews (2)

by Charlenetoo on 2011-03-26

I don't usually pan recipes but this salad is a waste of good ingredients. Literally, I had to throw it away. I have to share at least part of the blame though. I should have known that 2 tablespoons of vinegar plus the juice of 2 limes were too too much! Did anyone at Saveur make this or proofread the recipe?

Sorry, even on sale, this was at least $7 thrown away!

by MARGETBRUE on 2013-03-04

Thanks for your comment. I am going to try to make this, omitting the vinegar. We'll see how it goes.

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