Recipe
Breakfast
Rainbow Fruit Salad
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| ⅓ c. orange juice | ||
| 2 tbsp. lemon juice | ||
| 1 ½ tbsp. honey | ||
| ¼ tsp. ground ginger | ||
| nutmeg | ||
| 1 large mango, peeled and diced | ||
| 2 c. fresh blueberries | ||
| 2 nectarines, unpeeled and sliced | ||
| 2 c. halved fresh strawberries | ||
| 2 c. seedless grapes | ||
| 2 medium bananas, sliced | ||
| 1 kiwifruit, peeled and diced |
Directions
- In a large bowl, combine orange juice, lemon juice, honey, ginger and nutmeg.
- Just before serving, pour orange juice mixture over fruit.
Nutrition facts
Servings
90 Calories per serving
Amounts Per Serving
- Total Fat: 0g
- Cholesterol: 0mg
- Sodium: 0mg
- Total Carbohydrates: 22g
- Protein: 1g
Daily Values
0%
Vitamin A 15%
0%
Vitamin C 60%
0%
Iron 2%
0%
Calcium 2%
Recipe Source:
www.aboutproduce.com.