Stir together orange marmalade and hot sauce in a small bowl; set aside.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
The mouth-puckering sweetness of acidic and tropical fruits pair well with a kick of spice and cooling fresh mint. And with Hy-Vee Short Cuts, preparation is a breeze.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| ½ c. Hy-Vee orange marmalade | ||
| 1 tbsp. Lola’s original hot sauce | ||
| 2 medium mangos, peeled and pitted | ||
| ½ c. chopped fresh mint leaves | ||
| 4 Hy-Vee Short Cuts pineapple spears | ||
| 2 tbsp. Mesa Rosa chipotle southwest smoky blend, divided | ||
| 1 c. Basket & Bushel blueberries | ||
| 1 (13-oz.) container Hy-Vee Short Cut watermelon, cut into 1-in. chunks | ||
| 2 kiwis, peeled and each cut into 8 wedges | ||
| Lime wedges, for serving |
Things To Grab
- 2 small bowls
- 4 Simply Done clear plastic cups
Directions
For fruit, cut each mango half lengthwise into 3 or 4 slices. Roll one-half of each mango slice in mint to coat; set aside. Sprinkle one-half of each pineapple spear with 1 Tbsp. chipotle blend; set aside. Place blueberries in a small bowl; sprinkle with remaining 1 Tbsp. chipotle blend and toss.
To assemble, arrange in each of 4 (10-oz.) Simply Done clear plastic cups, mango slices with mint ends up, pineapple spears with chipotle ends up, watermelon chunks, kiwi wedges and blueberries. Drizzle each with 2 Tbsp. marmalade mixture. Serve with lime wedges, if desired.
Nutrition facts
Servings
290 Calories per serving
Amounts Per Serving
- Total Fat: 1g
- Cholesterol: 0mg
- Sodium: 620mg
- Total Carbohydrates: 73g
- Protein: 3g
Daily Values
0%
Iron 6%
0%
Calcium 4%
0%
Vitamin D 0%
0%
Potassium 10%