Tropical Fruit Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 277 cal. | (13 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 54 g | (36 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.9 g | (33 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 14.8 μg | (25 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.9 mg | (24 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 71 μg | (24 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 6.9 μg | (15 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 156 mg | (164 %) | ||
| Potassium | 1,067 mg | (27 %) | ||
| Calcium | 86 mg | (9 %) | ||
| Magnesium | 99 mg | (33 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 0.3 g | |||
| Uric acid | 103 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 52 g |
Preparation steps
When cutting the fruit reserve any escaping juice in a bowl.
Peel the papaya, remove the seeds and cut out the pulp with a small melon baller.
Peel the mangoes, halve lengthwise along the core and cut into small slices.
Peel the kiwi and cut crosswise into slices.
Peel the mandarin oranges and divide into pieces.
Peel the bananas and cut into slices.
Peel pineapple well, cut into quarters lengthwise, remove the tough core and cut into small pieces.
Rinse the star fruit and cut crosswise into slices.
Halve the plums.
Combine all the cut fruit in a bowl.
Juice the lime and mix the lime juice with the reserved fruit juice and the rum. Pour over the fruit salad and chill for about 2 hours in the refrigerator.
To serve, arrange the star fruit pieces on the top of the fruit salad decoratively.
