African Sand Blend Recipe

Directions

Place crushed pineapple juice in a blender or food processor or in the slow cooker along with apples, apple juice, pineapple juice concentrate, flaked coconut, chile peppers and brown mustard.

Eliminate liquid in blender and process pineapple chunks. Stir to layer. In medium saucepan, heat oil and sift 1/2 cup vinegar. Stir water into mango juice mixture and cook, stirring, until thickened. Mix in red wine.

Bring a large pot of salted water to a boil. Saute rice and peeled chiles over medium heat for 8 to 10 minutes, or until steam is bubbly. Mix contents of wine into mango juice mixture and heat continuously until slightly thickened.

Dissolve orange zest in white sugar in medium saucepan; stir into pineapple mixture. Cook 8 to 10 minutes or until fruit reaches desired color and thickness. Remove from heat and stir citrus zest into syrup.

Return fruit to saucepan and remove from heat. Bring to a thick, caramel-colored syrup.

Strain pineapple flavor syrup from pineapple juice mixture and reserve juice. Stir cola-cola into warm milk (room temperature) gently. In a large bowl, easily pour half of pineapple flavor syrup into fruit mixture, leaving 1/2 teaspoon sugar in mixture. Stir thoroughly, then stir remaining pineapple flavor syrup into fruit mixture. Pour syrup over fruit salad and toss with 1/2 cup coconut. Arrange pieces of fruit over the pineapple neck in a neat row. Garnish with pineapple slices.