Prep Time: 15 min Cook Time: 5 min Serving Size: 1 cup Serves: 6
Nutrition Facts |
|
| Serving Size 1 cup per serving (269g) | Serves 6 |
| Amount per serving | |
| Calories 240 | |
| % Daily Value * | |
| Total Fat 7g | 9% |
| Saturated Fat 3g | 15% |
| Trans Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Total Carbohydrate 45g | 16% |
| Dietary Fiber 6g | 21% |
| Sugars 26g | |
| Includes 3g Added Sugars | 6% |
| Protein 4g | |
| Vitamin D 0mcg | 0% |
| Calcium 58mg | 4% |
| Iron 1mg | 6% |
| Potassium 522mg | 10% |
| *The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
This recipe also has:
Vitamin C: 73% Daily Value
INGREDIENTS
2 cups frozen strawberries
1 cup frozen blueberries
1 cup frozen mango
2 medium bananas
2 kiwis
1 (15 ounce) can pineapple chunks in juice
1 tablespoon honey
Optional:
3 tablespoons mint leaves
½ cup shredded, pre-toasted coconut
½ cup slivered almonds
STEPS
In Advance:
- Thaw frozen fruit in the refrigerator until no longer hard, but still cool to the touch.
Preparation:
- Peel and slice bananas and kiwis.
- If using, rinse and chop mint leaves.
- Drain canned pineapple. Save juice.
- In a large bowl, add bananas, kiwis, pineapple, and thawed fruit. Mix.
- In a small pot over medium heat, add reserved pineapple juice and honey. Stir. Heat until honey melts into juice to form a sauce, about 5 minutes. Allow sauce to cool for 5-10 minutes.
- Pour sauce over fruit salad. Mix to coat fruit. If using, mix in mint, coconut, and almonds.
Nutrition Facts |
|
| Serving Size 1 cup per serving (269g) | Serves 6 |
| Amount per serving | |
| Calories 240 | |
| % Daily Value * | |
| Total Fat 7g | 9% |
| Saturated Fat 3g | 15% |
| Trans Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Total Carbohydrate 45g | 16% |
| Dietary Fiber 6g | 21% |
| Sugars 26g | |
| Includes 3g Added Sugars | 6% |
| Protein 4g | |
| Vitamin D 0mcg | 0% |
| Calcium 58mg | 4% |
| Iron 1mg | 6% |
| Potassium 522mg | 10% |
| *The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
This recipe also has:
Vitamin C: 73% Daily Value
An Equal Opportunity Institution
*Adapted from Share Our Strength’s Cooking Matters.®
This material was funded by the USDA’s Supplemental Nutrition Assistance Program–SNAP. This institution is an equal opportunity provider.
