Ethiopian Fruit Salad

Recipe courtesy Michelle Greenwald and Chef Workye Ephrem,

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Rated 1 stars out of 5
  • Rate This Recipe
  • Read 9 Reviews
Total Time:
10 min
Prep
5 min
Cook
5 min
Yield:
6 servings
Level:
Easy
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Ingredients

  • 1 ripe mango, peeled and cut in pieces
  • 1 small, ripe papaya, peeled and cut in pieces
  • 1 navel orange, peel removed and cut in sections
  • 1 1/2 cups seedless grapes
  • 1 banana, sliced

Directions

Combine all the cut up fruit. Add the banana at the last minute.

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Newest Ratings and Reviews

Read all 9 reviews

  • on March 18, 2013

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    Wow, with this new recipe, my life is complete! I would NEVER have dreamed this up on my own. Thanks Food Network!

    people found this review Helpful.
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  • on July 07, 2011

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    Oh thank goodness! I have been looking for an authentic Ethiopian Fruit Salad all my life, and I finally found it! I am SO GLAD the brilliant chefs at Food Network have given me this intricate and complicated recipe that I *might* be able to do at home. The last direction of adding the banana at the last minute looks extremely difficult, though. Do you think I can pull it off?? I hope they keep up the great work and put out more recipes like this because I am also looking for recipes for a peanut butter and jelly sandwich, soup from a can, and a peeled banana. Good job, guys!

    ETA: I just looked at the recipe again, and I'm in a panic. The other fruit specifies that it is peeled, yet the banana does not say that! So do I leave the peel on and slice it??? I DON'T KNOW!!!!

    people found this review Helpful.
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  • on July 04, 2011

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    If I have to leave out the grapes due to an allergy, can I still say this is an "Ethiopian Fruit Salad" to my brunch guests?

    I was sure to highlight the important part about adding the bananas last when I printed this recipe earlier. A mistake like the addition of an integral ingredient too early can completely ruin a recipe. Thanks for stressing the order of importance, Food Network!

    people found this review Helpful.
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