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Too Much Fruit Salad

 

14

Yield

1

batch

Prep

20

min

Cook

0

min

Ready

1

days

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
 

Ingredients

1 each pineapple
ripe
1 each melon
ripe
*
1 large grapefruit
3 each oranges
11 ounces maraschino cherries
3 each bananas
ripe
3 each kiwi fruit
1 pound prunes
stewed
3 each peaches
sliced
1 cup apricot nectar

Directions

flavors to blend together. Peel and section the grapefruit and oranges.

Remove the seeds and membranes.

Cut the sections into bite-size pieces and dump into a big non-metallic bowl.

Peel and core the pineapple (making sure to get all the eyes), cut the flesh into bite-sized pieces and add to the bowl.

A typical whole pineapple is usually too much, so you might want to reserve about ⅓ of the flesh to eat by itself.

Peel and cut the melon, bananas, peaches and kiwi fruits and add to the bowl.

The kiwis should be sliced horizontally (so the seeds make pretty circular patterns).

Add the stewed prunes, syrup and all.

This will moisten everything.

Add the maraschino cherries and the syrup they came in (check for stems).

Add the nectar, making sure there is enough liquid to cover the fruit.

This is the hard part.

Put it all in the refrigerator, and don't eat any until tomorrow.

It really needs to sit overnight for all the colors and flavors to blend together.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 784g (27.7 oz)
Amount per Serving
Calories 7132% of calories from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 11mg 0%
Total Carbohydrate 61g 61%
Dietary Fiber 21g 86%
Sugars g
Protein 14g
Vitamin A 59% Vitamin C 351%
Calcium 19% Iron 15%
* based on a 2,000 calorie diet How is this calculated?

 

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