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Recipe for Fonduloha

I believe this recipe for Fonduloha originated in a Betty Crocker Cookbook. My copy was from some torn out pages of recipes that someone gave me years ago. It is a great recipe for a Ladies lunch party. However I serve the peanuts in a side dish as so many people have allergies to nuts. Also 2 plus cups of mayonnaise is a bit hard to take. You can experiment with this yourself but I find that I can substitue the mayonnaise with a low fat yogurt. Depending on the consistency that you want to achieve *I find if you blend just ½ cup of the mayonnaise to 2 cups of yogurt then add this slowly to the chicken and fruit until you get a nice amount, it works out beautifully.

INGREDIENTS for Fonduloha

  • 6 large fresh Pineapples
  • 7 ½ cups cubed cooked Chicken
  • 2 ½ cup diced Celery
  • 2 ½ cups sliced Bananas
  • 1 cup salted Peanuts
  • *2 ½ cups Mayonnaise
  • 6 tbsp. chopped Chutney, or 1 ½ tsp. Salt and1 tsp. Pepper
  • 1 ½ to 2 tsp. Curry powder
  • 1 ½ cups shredded or flaked Coconut
  • 3 cans (11 oz. each) Mandarine Orange segments

METHOD for Fonduloha

Leaving green tops on, cut pineapples into fourths lengthwise. Cut around wedges with curved knife; remove fruit and cube. Drain fruit and shells on paper towels. Mix pineapple, chicken, celery, bananas, and peanuts. Blend mayonnaise, chutney, and curry powder. Carefully toss mayonnaise mixture with pineapple mixture. Fill each pineapple shell with the fruit mixture. Sprinkle with the coconut. Garnish each with mandarin orange segments. 24 individual pineapple boats.

About Pat Tate

Always a very busy person Pat has been interested in cooking and collecting recipes. In an effort to sort out a mound of favorite recipes and to be able to pass them on to the next generation she started this site Family, Foods, and Friends. Again she invites people to join her and to share their cooking adventures.

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