Strawberry and Melon Dessert Salad
Refreshing melon pieces and aromatic strawberries combine to make a fruit salad that is extremely rich in vitamins and minerals, just as the South of France loves it. The orange-red aroma bomb brings a lot of potassium and balances the body's fluid balance, especially on hot days.
The Charentais melon is the smallest in the range of sugar melons and has an intense, sweet aroma. if you don't get Charentais, simply switch to another aromatic variety, such as Galia, Cantaloupe or Futuromelon.
(Percentage of daily recommendation)
| Calorie | 147 cal. | (7 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 13 g | (52 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.4 mg | (3 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.9 mg | (16 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 64 μg | (21 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 10.6 μg | (24 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 132 mg | (139 %) | ||
| Potassium | 631 mg | (16 %) | ||
| Calcium | 65 mg | (7 %) | ||
| Magnesium | 39 mg | (13 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 2.2 μg | (1 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 0.1 g | |||
| Uric acid | 71 mg | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 1 lb Strawberries
- 1 Melon
- 1 Lime
- 1 Orange
- 2 Tbsps Maple syrup
- 3 sprigs Lemon thyme
- 2 Tbsps cane sugar
Preparation steps
Rinse strawberries in a bowl of cool water. Lift out, drain on paper towels and pat dry.
Halve or quarter berries, depending on size.
Halve melon and scoop out seeds with a spoon. Cut off rind and slice thinly.
Rinse and dry lime. Finely zest to measure 1 teaspoon. Place in a bowl.
Halve and juice lime and orange and add juices to bowl with lime zest. Add maple syrup and mix well.
Carefully fold in strawberries and melon slices.
Rinse lemon thyme, shake dry and remove leaves from stems. Set a few leaves aside for garnishing. Chop remaining leaves. In a mortar, grind chopped thyme leaves with sugar until finely ground.
Divide salad among bowls. Sprinkle with thyme-sugar and garnish with reserved thyme leaves.