Makes 5 servings

Serving Size 1 cup

• 1 can (about 11 oz) mandarin oranges segments, drained

• 1 cup green seedless grapes or red

• 1 cup sliced strawberries

• 2 medium bananas, sliced

• 1 medium apple, cored and diced

• 1/2 cup Maries Creamy Glaze for bananas

• 1/2 cup miniature marshmallows, optional

• 1/4 cup flaked coconut, tasted, optional

In large bowl, combine fruit and glaze; toss to coat. Serve immediately. Or, cover and refrigerate. Just before serving, gently stir in marshmallows and coconut. If desired, garnish with fresh orange mint.

Eggplant Tomato Salad

Makes 5 Servings

INGREDIENTS:

• 1 green bell pepper

• 1 large red bell pepper

• 7 tomatoes

• 1 eggplant

• 4 cloves crushed garlic

• 1/4 cup extra virgin olive oil

• 2 tablespoons tomato paste

• 1/2 teaspoon salt

• 1/2 teaspoon ground black pepper

• 1/2 teaspoon cayenne pepper

DIRECTIONS:

Roast peppers until skin turns black. Cool in a plastic bag. Remove burnt skin and rinse well.

Boil tomatoes for 1 minute and cool in ice water. Peel and chop.

Cut the eggplant into small strips and sauté in oil for about 6 to 8 minutes. Once the eggplant is soft, add garlic.

Open the peppers and remove seeds. Cut into small strips and add to eggplant. Add tomatoes to eggplant mixture. Add tomato paste, salt, pepper and cayenne. Bring to boil, reduce heat and simmer for 30 minutes. Let the salad cool before serving.

Filling Tomato Cucumber Salad

Makes 4 Servings

INGREDIENTS:

• 1 tomato, chopped

• 1 cucumber, seeded and chopped

• 1/4 cup thinly sliced red onion

• 1/4 cup canned kidney beans, drained

• 1/4 cup diced firm tofu

• 2 tablespoons chopped fresh basil

• 1/4 cup balsamic vinaigrette salad dressing

• salt and pepper to taste

DIRECTIONS:

Combine the tomato, cucumber, red onion, kidney beans, tofu, and basil in a large bowl. Toss with balsamic vinaigrette salad dressing, and season with salt and pepper.

Sweet and Sour Tomato Salad

Makes 6 Servings

INGREDIENTS:

• 7 tomatoes

• 1 small yellow onion

• 1/2 cup white sugar

• 1/2 cup distilled white vinegar

• 1/2 cup vegetable oil

• salt and pepper to taste

DIRECTIONS:

Slice the tomatoes thinly. Cut the onion in half, then thinly slice into half-circles. In a large bowl, combine tomatoes, onion, sugar, vinegar, oil, salt and pepper. Serve at room temperature.

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Fruit salads are a wonderful way to get in your daily servings of fruit.  Fruit salads are fullfilling and will send your tastebuds in delight mode!  Why not try something different to your fruit salad?  Try a Nigerian Fruit salad!

Nigerian Fruit Salad
From www.farminthecity.org

SERVES 10 -12

• 4 ripe papayas or mangoes, peeled, seeded and cut into bite-size pieces
• 2 red apples, cored and chopped
• 2 ripe bananas, peeled and sliced
• 1 (16 ounce) can pineapple tidbits, well-drained
• 1 cup fresh orange juice
• 1 tablespoon granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/3 cup sweetened flaked coconut

In large bowl combine papayas, apples, bananas, pineapple, orange juice, sugar, and cinnamon.

Toss to mix well. Cover and chill until ready to serve.

To serve, sprinkle with shredded coconut.