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Tanzanian Pineapple Salad

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)10.044
Energy (kCal)933.6
Carbohydrates (g)22.052
Total fats (g)96.628
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Peel the pineapples and cut the flesh into cubes. | 2. In a dry frying pan, toast separately the cashews and coconut until lightly browned, then set aside to cool. | 3. Mix together the cream, honey and rum to taste and pour this mixture over the pineapple cubes. | 4. Reserve some of the toasted cashews and coconut to use a garnish, then add the remainder to the pineapple. | 5. Mix well and place in the refrigerator to chill. | 6. Before serving, garnish with the reserved cashews and coconut slivers. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pineapple 3 - - - -
    cashew nut 2/3 cup - - - -
    coconut 1/2 cup 141.6 6.0920000000000005 1.3319999999999999 13.395999999999999
    cream 1 cup 792.0 15.96 8.712 83.23200000000001
    honey 4 tablespoons - - - -
    white rum 1 1/2 - 3 ounces 0.0 0.0 0.0 0.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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