Tropical Fruit Salad
(0 votes)
(0 votes)
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
370
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 370 cal. | (18 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 60 g | (40 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 8.7 g | (29 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.5 mg | (63 %) | ||
| Vitamin K | 18.8 μg | (31 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.4 mg | (28 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 92 μg | (31 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 8.9 μg | (20 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 229 mg | (241 %) | ||
| Potassium | 991 mg | (25 %) | ||
| Calcium | 91 mg | (9 %) | ||
| Magnesium | 132 mg | (44 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 4.1 g | |||
| Uric acid | 87 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 58 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 3 Mangoes (about 450 g)
- 1 Pineapple (1.2 kg)
- 2 Papaya (about 350 g)
- 2 red chili peppers
- 100 milliliters Orange juice (freshly squeezed)
- 100 milliliters Coconut milk (unsweetened)
- ½ Tbsp cornstarch
- 3 Tbsps White vinegar
- 4 Tbsps vegetable oil
- salt
- peppers (freshly ground)
- 1 tsp sugar
- 1 bunch cilantro
Preparation steps
1.
Peel the mango, remove the seed, and cut into wedges. Peel the pineapple thoroughly, quarter, and remove the core. Peel the papaya, halve, and remove the seeds. Slice the pineapple and papaya. Remove the seeds from the chili peppers and finely chop.
2.
Bring the orange juice and coconut milk to a boil. Mix the cornstarch with a little cold water, and stir into the boiling liquid until it begins to thicken. Remove from the heat to cool slightly. Add in the vinegar, and oil. Season with salt pepper, sugar, and the chili.
3.
Marinate the fruit with the juice mixture, and mix gently. Garnish with coarsely chopped cilantro leaves before serving.
