Fruit Salad with Syrup Dressing
Nutritional values
(Percentage of daily recommendation)
| Calorie | 330 cal. | (16 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 64 g | (43 %) | ||
| Sugar added | 14 g | (56 %) | ||
| Roughage | 9.1 g | (30 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 9.4 μg | (16 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 41 μg | (14 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 6.8 μg | (15 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 179 mg | (188 %) | ||
| Potassium | 977 mg | (24 %) | ||
| Calcium | 116 mg | (12 %) | ||
| Magnesium | 109 mg | (36 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 0.2 g | |||
| Uric acid | 89 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 64 g |
Ingredients
- For the salad
- 1 Papaya
- 2 Kiwi
- 1 Pineapple
- 2 ripened Figs
- 1 Star fruit
- 1 Tbsp sugar
- lemon juice
- 3 Tbsps white Rum
- For the syrup dressing
- 1 Orange
- 1 Tbsp sugar
- Lemon balm (for garnish)
- powdered sugar (for dusting)
Preparation steps
For the salad, peel the papaya and kiwis, halve the papaya and scrape out the seeds with a spoon. Cut the flesh into quarters and then into wedges. Slice the kiwi. Cut off the top and bottom from the pineapple, cut into quarters, peel and cut into slices. Cut the figs into quarters. Rinse the star fruit, pat dry and cut into thin slices.
Mix the fruit in a bowl with lemon juice and rum. Cover and leave to infuse.
For the syrup dressing, rinse the orange and cut off some of the peel thinly. Peel the rest of the orange, separate the segments and add to the fruit salad.
Mix the sugar with 50 ml of water (approximately 1/4 cup) and bring to a boil to form a syrup. Stir in the orange peel and bring to a boil again.
To serve, arrange the fruit on plates and drizzle with the syrup dressing. Dust with powdered sugar and serve garnished with the lemon balm leaves.
