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30 Recipes Collection

Side        

Number26

Fruit Salad

What you Need

Cutting Board and Carving Knife
Cooking Spoon
Bowl

~¾ cup (~6 oz) fresh fruit per person; choose a mix of fruits, textures, and colors

Sauce, if you wish for 6 cups (3 lbs of fruit)

⅔ cup organge juice

⅓ cup lemon juice

⅓ cup honey

½ teaspoon orange zest

½ teaspoon lemon zest

1 teaspoon vanilla extract

What to do

What to Do

Cut larger fruits into bite-sized pieces; section oranges, tagerines, etc.
Gently toss all together in a large mixing bowl.
If adding a sauce, pour over the fruit and gently stir to coat well.
Transfer to a serving bowl.

Nutrition

Nutrition Facts: Servings: 4; Amount per serving: Calories 991; Total fat 73.5g 113%; Saturated fat 28.6g 143%; Cholesterol 262mg 87%; Sodium 780mg 33%; Carbohydrates 12g 4%; Fiber 1.2g 9%; Sugars 5g 10%; Protein 75.7g 151%; Based on DV of 2000 calories per day
Variations 1) Stir plain or vanilla yogurt into the sauce before adding to the fruit; 2) Choose colors or types of fruit to follow a theme, such as: patriotic, all citrus, all berries, all melon, etc.
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