Desserts
Fresh Fruit Salad
Ingredients, directions, and nutrition — adapted for your kitchen.
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Ingredients & directions
Net amounts for prepared ingredients. Cups and spoons require verified ingredient densities and are not calculated using a blanket grams conversion.
Ingredients
- mango1.41 oz (40 g)
- orange1.41 oz (40 g)
- golden berries / cape gooseberries0.71 oz (20 g)
- grapes1.41 oz (40 g)
- bilberries or wild blueberries0.71 oz (20 g)
- apples1.76 oz (50 g)
- fresh pear1.76 oz (50 g)
- lightly sweetened whole-milk yogurt1.41 oz (40 g)
- pomegranate0.18 oz (5 g)
Directions
- Core the pear and cut it into wedges.
- Core the apples and dice them.
- Peel and pit the mango and dice it.
- Peel and dice the orange.
- Arrange the fruit on a plate, spoon yogurt over it, and dust with confectioners’ sugar.
- Garnish with blueberries, cape gooseberry, and pomegranate arils, if desired.
Allow enough pan space and oven capacity when scaling. Do not multiply cooking times by the serving count.
Nutrition per original serving
157kcal
3.7 gProtein
2 gFat
31 gCarbs
Values from the original calculations; not recalculated after regional substitutions. Nutrition per serving stays the same when scaling. Check allergens against the products you use.
This recipe is provided for personal use.
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