Caramel Fruit Salad Cups
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
256
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 256 cal. | (12 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 48 g | (32 %) | ||
| Sugar added | 23 g | (92 %) | ||
| Roughage | 3.8 g | (13 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 4 μg | (7 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1 mg | (8 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 26 μg | (9 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 3.6 μg | (8 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 395 mg | (10 %) | ||
| Calcium | 38 mg | (4 %) | ||
| Magnesium | 35 mg | (12 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 47 mg | |||
| Cholesterol | 12 mg | |||
| Complete sugar | 45 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- ¾ cup Pear (tinned)
- ¾ cup Strawberries
- 0.333 cup Raspberries
- 1 ¼ cups Pineapple (prepared weight)
- 1 Banana
- ⅔ cup sugar
- ⅜ cup cream
- 2 Tbsps Orange liqueur
- 2 Tbsps lemon juice
Product recommendation
The fruit salad should not be frozen as the fruit will not look appetising after being thawed.
Preparation
Kitchen utensils
1 Cutting board, 1 Small knife, 1 Large knife, 1 Paper towel, 1 Tablespoon, 1 flacher Pot mit Deckel, 1 Teaspoon, 1 Wooden spoon, 1 Measuring cups, 1 großer Pot, 1 Zester, 1 Citrus juicer, 1 Skillet, 1 Sieve
Preparation steps
1.
Cut the pineapple into chunks. Wash the raspberries and strawberries. Hull the strawberries and halve any large ones. Drain the pears and cut into pieces. Peel and slice the banana and sprinkle with liqueur and lemon juice. Carefully mix the prepared fruit. Put the sugar into a small pan and heat until caramelised to a golden colour. Stir in the cream and boil until slightly reduced. Leave to cool. Spoon the fruit salad into glasses and serve drizzled with the caramel.
