Sweet and Spicy Fruit Salad
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
262
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 262 cal. | (12 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 56 g | (37 %) | ||
| Sugar added | 15 g | (60 %) | ||
| Roughage | 2.7 g | (9 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 0.2 μg | (0 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.1 mg | (18 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 58 μg | (19 %) | ||
| Pantothenic acid | 5.2 mg | (87 %) | ||
| Biotin | 14.8 μg | (33 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 61 mg | (64 %) | ||
| Potassium | 562 mg | (14 %) | ||
| Calcium | 48 mg | (5 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 0.3 g | |||
| Uric acid | 80 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 56 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 20 grams ginger
- 3 Tbsps brown sugar
- 1 Tbsp White vinegar
- ½ Lime (juiced)
- 1 Mango
- 1 Charentais melon
- ½ Watermelon
- 1 handful mint
- 4 Tbsps Sweet wine
- freshly ground peppers
- coarse Sea salt
Preparation steps
1.
Peel the ginger and cut into thin slices. Put the sliced ginger and the sugar in a pot with 125 ml (approximately 1/2 cup) of water and simmer for about 10 minutes until the mixture thickens slightly. Stir in the vinegar and lime juice, cool and remove the ginger.
2.
Peel the mango, cut the flesh from the core and slice into bite-size pieces. Remove the seeds from the two melons. Cut the flesh from the rind and dice. Rinse the mint, shake dry and cut the leaves into strips.
3.
Mix the fruit with the prepared ginger syrup and the mint in a bowl and let marinate for at least 15 minutes. To serve, drizzle with the sweet wine and season with a little freshly ground pepper and coarse sea salt.
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