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Fruit Salad
(0 votes)
Health Score:
75 / 100
Difficulty:
moderate
Preparation:
25 min.
Preparation
ready in 30 mins
Calories:
147
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 147 cal. | (7 %) | ||
| Protein | 1 g | (1 %) | ||
| Fat | 0 g | (0 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 3.7 g | (12 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 8.5 μg | (14 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 0.9 mg | (8 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 29 μg | (10 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 7.3 μg | (16 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 295 mg | (7 %) | ||
| Calcium | 23 mg | (2 %) | ||
| Magnesium | 20 mg | (7 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.1 mg | (1 %) | ||
| Saturated fatty acids | 0 g | |||
| Uric acid | 35 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 32 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 200 grams Pineapple
- 1 Apple (red skin)
- 200 grams Strawberries
- 1 Tbsp Orange juice
- 2 Tbsps Vanilla sugar
- 1 Tbsp dried Orange peel
- ½ tsp peppercorns
- 1 Apple (green skin)
Preparation steps
1.
Pare the pineapple and into small cubes. Rinse, quarter, seed and cut the red skin apple into small cubes. Rinse, hull and chop the strawberries. Place the fruit in a bowl along with the orange juice and vanilla sugar and let stand 5 minutes.
2.
Finely crush the orange peel and the pepper in a mortar.
3.
Rinse, quarter, seed and cut the green-skinned apple into thin wedges and add it to the pineapple mixture. Drain the fruit in a colander, reserving some of the juice. Place a ring on a serving plate and spoon the fruit into it. Drizzle a little of the juice over the fruit.
4.
Remove the ring and serve the fruit salad seasoned with orange pepper.
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