Fruit Salad
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
370
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 370 cal. | (18 %) | ||
| Protein | 3.81 g | (4 %) | ||
| Fat | 0.87 g | (1 %) | ||
| Carbohydrates | 90.74 g | (60 %) | ||
| Sugar added | 15.72 g | (63 %) | ||
| Roughage | 9.56 g | (32 %) |
more nutritional values
| Vitamin A | 51.75 mg | (6,469 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.41 mg | (3 %) | ||
| Vitamin B₁ | 0.37 mg | (37 %) | ||
| Vitamin B₂ | 0.16 mg | (15 %) | ||
| Niacin | 3.08 mg | (26 %) | ||
| Vitamin B₆ | 0.56 mg | (40 %) | ||
| Folate | 119.93 μg | (40 %) | ||
| Pantothenic acid | 1.16 mg | (19 %) | ||
| Biotin | 2.59 μg | (6 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 212.59 mg | (224 %) | ||
| Potassium | 1,074.61 mg | (27 %) | ||
| Calcium | 91.28 mg | (9 %) | ||
| Magnesium | 65.85 mg | (22 %) | ||
| Iron | 1.32 mg | (9 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 0.15 g | |||
| Cholesterol | 0 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Peel the oranges, making sure to remove any white skin. Reserve the juice of one orange.
Peel, core, and slice the apples into thin slices and immediately toss with lemon juice to prevent browning.
2.
Thoroughly peel the pineapple, cutting into eighths, removing the stalk, then cutting crosswise into small slices.
3.
Halve the melon and remove the seeds. Using a melon baller, scoop the melon into balls.
4.
In a small pot, bring the sugar and water to a boil, then allow to cool slightly until syrupy. Immediately add the rum and orange juice to pour over the fruit salad. Toss the salad and refrigerate for about 30 minutes. Garnish with the clustered currants.
