African Fruit Salad - cooking recipe

Ingredients

avocado
banana
guava
mango
melon
papaya
peach
pear
pineapple
1 lemon, juice of
fresh grated coconut or chopped roasted peanuts, to garnish
honey (optional) or sugar (optional)

Preparation

If using canned fruits: drain and save the liquid. Peel and remove seeds from the fresh fruit as necessary, cut fruit into bite-sized pieces.
Combine all fruit in a glass bowl. Add the lemon juice, some of the liquid from the canned fruits or honey/sugar. Stir gently. There should only be enough liquid to coat the fruit; it does not have to be covered in liquid.
Cover the fruit salad and allow it to stand at room temperature for a half hour before serving. The fruit salad may be refrigerated after it has stood up to an hour. It should be eaten the same day it is made.
Garnish with freshly grated coconut or chopped roasted peanuts right before serving.
NOTE: Eastern Africa's Saladi Ya Matunda is made without the lemon juice, coconut or peanuts; it substitutes sugar/honey for the liquid from the canned fruits.