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.

Yield: serves 4


  • Juice of 2 limes
  • 2 tbsp. light corn syrup
  • 2 tbsp. sherry vinegar
  • 1 small pineapple
  • 2 oranges
  • 2 bananas, peeled
  • 13 cup golden raisins
  • 12 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.