Wednesday, June 6, 2007

Sunshine Fruit Salad

Prep/Total Time: 20 minutes plus chilling
Yield: 4 servings

2 tablespoons honey
1 tablespoon lemon juice
1 1/2 cups strawberries, hulled
3/4 cup blueberries
1/2 each small cantaloupe and honeydew, deseeded and peeled
2 tangerines, peeled and sectioned
1/2 cup seedless red grapes
1/2 small pineapple or 1 can (8 oz) pineapple chunks in fruit juice

Mix one cup water, honey and lemon juice in a small saucepan. Warm over low heat until honey has dissolved; remove from heat and let cool.

Slice the strawberries in half and place in a serving bowl. Add the blueberries. Scoop the melons into balls with a melon ball cutter or cut into bite-size pieces. Add melon, tangerines and grapes to the serving bowl. If using fresh pineapple, cut off the peel, remove the tough center core and cut into bite-size pieces. If using canned pineapple, drain well. Add to serving bowl.

Pour the cooled syrup over the fruit mixture. Cover and chill for 1-2 hours or until ready to serve.

Tips and Tricks
Substitute any type of fruit you like. If using bananas, do not add them until ready to serve, or they will turn brown and mushy. Consider cutting grapes if children will be eating the salad.
How Kids Can Help
Older kids can help slice fruit. Younger kids can put fruit into the bowl and pour honey mixture over top.
Honey is a natural sugar, ore easily digested, and has fewer calories than refined sugar.
Nutrition Facts
1 serving equals 193 calories, 2.5 g protein, 50 g carbohydrate, 1 g fat (trace saturated fat), 5 g fiber, 35 mg sodium

No comments: