fruit-salad

  • Prep Time:15 min

  • Cook Time: 5 min

  • Serving Size: 1 cup

  • Serves: 6

Ingredients

2 cups frozen strawberries
1 cup frozen blueberries
1 cup frozen mango
2 medium bananas
2 kiwis
1 (15 ounce) can pineapple chunks in juice
1 tablespoon honey
Optional:
3 tablespoons mint leaves
½ cup shredded, pre-toasted coconut
½ cup slivered almonds
In Advance:
Preparation:

Steps

  1. Thaw frozen fruit in the refrigerator until no longer hard, but still cool to the touch.
  1. Peel and slice bananas and kiwis.
  2. If using, rinse and chop mint leaves.
  3. Drain canned pineapple. Save juice.
  4. In a large bowl, add bananas, kiwis, pineapple, and thawed fruit. Mix.
  5. In a small pot over medium heat, add reserved pineapple juice and honey. Stir. Heat until honey melts into juice to form a sauce, about 5 minutes. Allow sauce to cool for 5-10 minutes.
  6. Pour sauce over fruit salad. Mix to coat fruit. If using, mix in mint, coconut, and almonds.

Nutrition Facts
Serving Size 1 cup per serving (269g) Serves 6
Amount per serving
Calories 240
% Daily Value *
Total Fat 7g 9%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 0mg 0%
Total Carbohydrate 45g 16%
Dietary Fiber 6g 21%
Sugars 26g
Includes 3g Added Sugars 6%
Protein 4g
Vitamin D 0mcg 0%
Calcium 58mg 4%
Iron 1mg 6%
Potassium 522mg 10%
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

*Adapted from Share Our Strength’s Cooking Matters.®

UF/IFAS Extension Family Nutrition Program. UF/IFAS Extension Family Nutrition Program Website. Fruit Salad. Recipe source: *Adapted from Share Our Strength’s Cooking Matters.®. Available at familynutritionprogram.org. Access date: 09-05-2024.