Fruit Salad with Apricot and Blueberry
Healthy, because
Even smarter
Nutritional values
With a touch of exoticism and freshness, this summery fruit salad is a great way to start the day! Although the blueberries in the fruit salad are less exotic, they provide valuable anthocyanins. As an antioxidant, these plant dyes are an effective protection against damage to the body's cells by free radicals. Heart and circulation diseases can also be prevented. The low-fat curd cheese also provides muscle-building protein.
If you don't have coconut yoghurt available, you can also use plain cow's milk yoghurt, and it is best to eat the fruit salad immediately, as the kiwis and pineapples quickly become very bitter when combined with dairy products.
(Percentage of daily recommendation)
| Calorie | 239 cal. | (11 %) | ||
| Protein | 6.46 g | (7 %) | ||
| Fat | 7.45 g | (6 %) | ||
| Carbohydrates | 38.22 g | (25 %) | ||
| Sugar added | 6.29 g | (25 %) | ||
| Roughage | 4.27 g | (14 %) |
| Vitamin A | 129.7 mg | (16,213 %) | ||
| Vitamin D | 0.66 μg | (3 %) | ||
| Vitamin E | 2.14 mg | (18 %) | ||
| Vitamin B₁ | 0.09 mg | (9 %) | ||
| Vitamin B₂ | 0.12 mg | (11 %) | ||
| Niacin | 1.4 mg | (12 %) | ||
| Vitamin B₆ | 0.14 mg | (10 %) | ||
| Folate | 28.4 μg | (9 %) | ||
| Pantothenic acid | 0.36 mg | (6 %) | ||
| Biotin | 2.95 μg | (7 %) | ||
| Vitamin B₁₂ | 0.46 μg | (15 %) | ||
| Vitamin C | 71.54 mg | (75 %) | ||
| Potassium | 418.85 mg | (10 %) | ||
| Calcium | 186.78 mg | (19 %) | ||
| Magnesium | 62.78 mg | (21 %) | ||
| Iron | 0.89 mg | (6 %) | ||
| Zinc | 0.42 mg | (5 %) | ||
| Saturated fatty acids | 2.97 g | |||
| Cholesterol | 17.64 mg |
Ingredients
- Ingredients
- 250 grams Pineapple
- 2 Kiwi
- 200 grams Blueberries
- 4 Apricot
- 1 Tbsp lemon juice
- 200 grams Quark
- 150 grams Coconut yogurt
- 2 Tbsps sugar
- mint (for garnish)
- 2 Tbsps chopped almonds
Preparation steps
Peel, remove the core, and cut the pineapple into 2 cm (approximately 3/4 inch) pieces. Peel, halve, and slice the kiwi. Rinse and drain the blueberries. Rinse the apricots, halve, and cut into quarters.
Mix the fruit together in a bowl with the lemon juice. Divide into 4 glasses. Mix the quark and the yogurt until smooth. Top the fruit salad with a dollop of the quark mixture. Serve, garnished with mint and the chopped almonds.
