This fun recipe from a Disney cookbook is a yummy way to prepare a fruit salad. It's sweet enough to be a dessert, but can also be served alongside a meal as the fruit. It includes a more unique fruit, papaya, that adds both color and flavor. The creamy coating is absolute perfection!
African Fruit Fool
Serves 6
1 cup canned pineapple tidbits (not fresh)
1 green apple, peeled and diced
1 small ripe mango, peeled and diced (about 1 cup)
1 cup diced fresh papaya
2 cups red seedless grapes, halved
3 bananas, peeled and sliced
1 cup shredded coconut
3/4 cup sweetened condensed milk
1 cup heavy cream, well chilled
1 teaspoon vanilla
Combine fruit in a large bowl. Add coconut and gently toss. Stir in sweetened condensed milk. Whip cream until soft peaks form. Add vanilla and continue to beat until medium peaks form. Working in batches, gently fold cream into fruit mixture. Cover bowl with plastic wrap and refrigerate until chilled, about 30 minutes.
The original recipe calls for fresh pineapple, but if you've experienced the reaction that happens with fresh pineapple and dairy products, you know that bitter taste it creates. Using canned pineapple avoids that. I learned this the hard way and made it with fresh pineapple first. We were all so sad because we knew it would be amazing, but you just couldn't get past the bitter taste.
Papaya is so pretty, but very mild in flavor. I was surprised how it wasn't super sweet either. It works well in this though because the sweetness comes from the condensed milk. The coconut adds a tropical flair. It's light, not overly heavy, and makes a great dessert or side dish.
Combine fruits and coconut. I added the bananas last so I didn't smash them. Pour over the sweetened condensed milk. Stir to coat the fruit. Beat the cream until soft peaks, then add the vanilla. Continue beating until medium peaks form. Fold into fruit in batches. Refrigerate for at least 30 minutes before serving.
You end up with a creamy, dreamy fruit fool that is unique and ever so tasty. Enjoy!
Recipe Source: Recipe adapted from a recipe in The Official Disney Parks Cookbook