Fruit Salad with Jelly Cubes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 117 cal. | (6 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 0 g | (0 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2 g | (7 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 9.3 μg | (16 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.8 mg | (15 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 34 μg | (11 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 7.5 μg | (17 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 346 mg | (9 %) | ||
| Calcium | 22 mg | (2 %) | ||
| Magnesium | 15 mg | (5 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 0.1 g | |||
| Uric acid | 39 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 24 g |
Ingredients
- Ingredients
- 600 milliliters Fruit juice (i.e kiwi, peach, grapefruit)
- honey (as needed)
- 1 tsp Agar
- 3 Peaches
- 200 grams Strawberries
- 2 Passion fruit
Preparation steps
Bring the fruit juice to a boil and sweetened as needed with the honey. Stir in about 1/3 of the agar. Continue to cook while stirring for 1-2 minutes until everything has dissolved. Cook until it reaches a setting point. To check for the setting point, take a chilled plate and place a few drop onto the plate. If the drops don't set, add more agar little by little. Line a flat pan with plastic wrap. Pour the jelly into the pan and chill for about 4 hours. Once the jelly is completely cooled and solid, turn out of the pan, remove the plastic and cut into cubes.
Rinse the peaches and strawberries. Remove the peach pits and chop. Remove the strawberry stalks and chop. Halve the passion fruit and scrape out the pulp.
To serve, distribute the fruit with the jellies in cups and top with the passion fruit pulp.
