Indonesian Fruit Salad Recipe

Summary

Difficulty LevelVery EasyHealth IndexHealthy
Servings4Cuisine
CourseMethod
DishVegetarian
Main Ingredient

Ingredients

 Canned pineapple chunks15 Ounce, drained (1 Can)
 Brown sugar2 Tablespoon
 Apples2 Cup (32 tbs), quartered and sliced
 Lemon juice2 Tablespoon
 Pear1 Large, quartered and sliced
 Orange1 , segmented
 Raw sweet potato1 Cup (16 tbs), pared and sliced
 Cucumber2 Cup (32 tbs), quartered and sliced
 Ripe avocado1 , peeled and cut into strips

Nutrition Facts

Serving size

Calories 321 Calories from Fat 69

% Daily Value*

Total Fat 8 g12.6%

Saturated Fat 1.2 g6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 35.9 mg1.5%

Total Carbohydrates 66 g22%

Dietary Fiber 11.5 g45.8%

Sugars 43.5 g

Protein 3 g5.6%

Vitamin A 112.4% Vitamin C 61.5%

Calcium 5.6% Iron 5.3%

*Based on a 2000 Calorie diet

Directions

Pour drained pineapple juice into a small pan; add sugar and lemon juice.
Heat until sugar is dissolved.
Cool.
Sprinkle lemon juice over apples and avocados to keep slices from turning brown.
Place fruits and vegetables in a large salad bowl.
Pour cooled pineapple sauce over salad ingredients and toss carefully.
Cover the salad bowl with plastic wrap and chill salad until serving time.
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