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Indonesian Fruit Salad Recipe
|Canned pineapple chunks||15 Ounce, drained (1 Can)|
|Brown sugar||2 Tablespoon|
|Apples||2 Cup (32 tbs), quartered and sliced|
|Lemon juice||2 Tablespoon|
|Pear||1 Large, quartered and sliced|
|Orange||1 , segmented|
|Raw sweet potato||1 Cup (16 tbs), pared and sliced|
|Cucumber||2 Cup (32 tbs), quartered and sliced|
|Ripe avocado||1 , peeled and cut into strips|
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
Heat until sugar is dissolved.
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.