Bahamian Fruit Salad
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
- Whisk together lime juice, corn syrup, and sherry vinegar in a large bowl.
- Peel, core, and remove the eyes from the pineapple, then cut into large chunks.
- 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.