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Black And Red Fruit Salad Recipe
|Granulated sugar||1⁄3 Cup (5.33 tbs)|
|Water||1⁄3 Cup (5.33 tbs)|
|Orange juice||1⁄3 Cup (5.33 tbs)|
|Orange rind||1 Tablespoon|
|Black currants||1⁄2 Cup (8 tbs)|
|Blackberries/Black raspberries||1 1⁄2 Cup (24 tbs)|
|Blueberries||1 1⁄2 Cup (24 tbs)|
|Sweet cherries||1 1⁄2 Cup (24 tbs)|
|Currants||1⁄2 Cup (8 tbs)|
Calories 135 Calories from Fat 4
% Daily Value*
Total Fat 0.5 g0.77%
Saturated Fat 0.05 g0.23%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1.2 mg0.1%
Total Carbohydrates 34 g11.3%
Dietary Fiber 4.7 g18.7%
Sugars 25.6 g
Protein 2 g3.5%
Vitamin A 3.9% Vitamin C 76.8%
Calcium 3.4% Iron 4.5%
*Based on a 2000 Calorie diet
Reduce heat to medium and simmer for 3 minutes.
Add black currants to pan; poach for 2 minutes or until softened.
Using slotted spoon, remove black currants to large serving bowl.
Let syrup cool slightly.
Add blackberries, blueberries, cherries and red currants to bowl.
Pour in syrup and toss gently to mix.
Cover and refrigerate until chilled or overnight.