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Tanzanian Fruit And Cashew Salad With Rum Cream (Tanzania) Serves six to eight 1 large ripe pineapple 1/2 cup heavy whipping cream 1/4 cup dark rum 2 tablespoons honey 2 tangerines, peeled sections 1/2 cup cashews, for garnish 1/4 cup shredded fresh coconut Cut away the crown of leaves and the pineapple rind. Quarter the pineapple, then remove the tough core from each quarter. In a small bowl, whisk together the cream, rum and honey. Stir this into the pineapple. Cover and refrigerate for at least two hours or overnight. Fold the tangerines into the pineapple mixture. If the cashews are salted, place them in a sieve and rinse under cold running water to remove the salt. Chop cashews coarsely. Sprinkle the lop of the salad with the cashews and coconut and serve.
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