Colorful fruit salad
Mix up a fruit salad to fit any tastes, mood, or celebration. Eating foods of different colors is the healthy choice!
Number of servings: 10
Serving size: 1/2 cup
1 cup red fruit (strawberries, watermelon, red grapes, or apple)
1 cup green fruit (honeydew melon, green grapes, or kiwi)
1 cup purple fruit (blue berries, plums, or blackberries)
1 cup yellow/orange fruit (cantaloupe, pineapple, or mandarin oranges)
1 cup white fruit (bananas or pears)
1 cup orange juice
DirectionsTime needed: 15 minutes preparation
- Wash fruit.
- If using bananas, melon, or kiwi, peel fruit.
- Cut fruit into bite-sized chunks.
- Toss fruit with the orange juice.
|Total Fat:||0 g|
|Saturated Fat:||0 g|
|Total Carbohydrate:||13 g|
|Dietary Fiber:||1.4 g|
|Total Sugar:||9 g|
Tips and variations
If you do not have fresh fruit, use frozen fruit or fruit canned in juice (avoid heavy syrup).
Mix apples in orange juice right away. The acid in citrus helps keep the fruit from turning brown.
Substitute low-fat piña colada yogurt (8 ounce) for orange juice.
Make a smoothie with the left-over fruit salad. Just add non-fat yogurt (any flavor) and blend in blender.
To prevent choking with small children, cut grapes and banana slices in half or quarters.
This was adapted from the United States Department of Agriculture's Easy Fruit Salad (no date; What’s Cooking? USDA Mixing Bowl).
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