Stir together orange marmalade and hot sauce in a small bowl; set aside.
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
|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
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.
Amounts Per Serving
- Total Fat: 1g
- Cholesterol: 0mg
- Sodium: 620mg
- Total Carbohydrates: 73g
- Protein: 3g