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Fruit Salad with Cherries, Blueberries, and Pomegranate Seeds
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Preparation:
30 min.
Preparation
Calories:
462
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 462 cal. | (22 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 70 g | (47 %) | ||
| Sugar added | 8 g | (32 %) | ||
| Roughage | 12.3 g | (41 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 12.8 μg | (21 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.9 mg | (24 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 75 μg | (25 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 10.2 μg | (23 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 108 mg | (114 %) | ||
| Potassium | 1,118 mg | (28 %) | ||
| Calcium | 171 mg | (17 %) | ||
| Magnesium | 101 mg | (34 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 7.4 g | |||
| Uric acid | 102 mg | |||
| Cholesterol | 32 mg | |||
| Complete sugar | 68 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 6 Figs
- 1 Pineapple
- 150 grams Strawberries
- 150 grams Cherries
- 150 grams Blueberries
- 150 grams Blackberry
- 150 grams Raspberries
- 1 pomegranate
- juice of lemons
- 2 Tbsps honey
- 4 centiliters Orange liqueur
- 150 milliliters Whipped cream
Preparation steps
1.
Cut the figs into quarters.
2.
Peel the pinapple, remove the core, and chop into bite-sized pieces.
3.
Rinse trim, and halve or quarter (depending on the size) the strawberries.
4.
Rinse the cherries and remove the seeds.
5.
Rinse the blueberries, raspberries, and blackberries. Pat dry.
6.
Remove the seeds from the pomegranate, and set aside.
7.
Mix the lemon juice with the honey and the orange liqueur. Mix gently into the fruit (minus the pomegranate seeds). Let marinate for 10 minutes. Divide into bowls. Beat the cream until semi stiff. Top the fruit salad with a dollop of the cream and sprinkle with the pomegranate seeds.
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