Rainbow Fruit Salad
Adapted from the National Heart, Lung, and Blood Institute, National Institutes of Health, US Department of Health and Human Services
Nutrition Facts
| Serving Size |
4-ounce cup |
| Calories |
96 |
| Total Fat |
1 g |
| Saturated Fat |
less than 1 g |
| Cholesterol |
0 mg |
| Sodium |
4 mg |
Servings and Times
Ingredients and Preparation
| Ingredients |
Measures |
| Large mango, peeled and diced |
1 |
| Fresh blueberries |
2 cups |
| Bananas, sliced |
2 |
| Fresh strawberries, halved |
2 cups |
| Seedless grapes |
2 cups |
| Nectarines, unpeeled and sliced |
2 |
| Kiwi fruit, peeled and sliced |
1 |
Honey Orange Sauce
| Ingredients |
Measures |
| Unsweetened orange juice |
1/3 cup |
| Lemon juice |
2 tablespoons |
| Honey |
1½ tablespoons |
| Ground ginger |
¼ teaspoon |
| Dash of nutmeg |
Directions
- Prepare the fruit.
- Combine all the ingredients for the sauce and mix.
- Just before serving, pour honey orange sauce over the fruit.
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