Bissap fruit salad

Name: Bissap fruit salad
Prep time: 20 min
Cook time: 5 min
Total time: 75 min
Yield: 4
Cuisine: Sénégal
Ingredients: 300 g net peeled pineapple without hard core; 200 g net peeled stoneless mango; 200 g peeled banana; 100 g orange flesh without seeds or thick membranes; 5 g dried food-grade red hibiscus calyces; 250 ml potable water; 20 g sugar; 4 washed edible mint leaves

🍍 Pineapple, mango, banana and orange in chilled lightly sweetened red hibiscus infusion.

Ingredients

300 g net peeled pineapple without hard core
200 g net peeled stoneless mango
200 g peeled banana
100 g orange flesh without seeds or thick membranes
5 g dried food-grade red hibiscus calyces
250 ml potable water
20 g sugar
4 washed edible mint leaves

Preparation

Sort/rinse edible calyces. Boil 250 ml water, turn off heat and add hibiscus/mint.

Cover, infuse off heat 10 minutes and fine-strain. Dissolve 20 g sugar while warm.

Cool rapidly in shallow vessel or cold-water bath, then refrigerate until cold, at least 30 minutes and longer if needed.

Meanwhile wash fruit exteriors before peeling. Weigh net flesh and cut pineapple, mango and orange into bites; keep cold.

Cut banana last and combine in clean bowl. Check no peel/seed fragments.

Pour cold infusion over fruit and mix gently. Cover and refrigerate about 10 more minutes; never pour boiling liquid onto fruit.

Divide fruit and all juice among four bowls and serve chilled. Ice cream, cream and toppings excluded.