INGREDIENTS Fruit Sauce: 2 mangoes, very ripe, peeled, pits removed and cut into cubes 1–2 Tablespoons honey (taste for sweetness) Fruit Salad: 2 cups pineapple, peeled and cubed 1 cup papaya, peeled and cubed 2 ripe peaches, pitted and cut into thin wedges 2 ripe plums, pitted and cut into thin wedges 1–2 cups any combination of blueberries, raspberries, blackberries 1 medium banana, peeled and sliced 1/2 cup fresh mint leaves, optional garnish 2 Tablespoons freshly shredded coconut, optional garnish PREPARATION Puree the mangoes in a blender until smooth. Press through a sieve to remove pulp. Add honey to taste. Place all prepared fruit in a large serving bowl. Mix gently to combine. Drizzle with fruit sauce, garnish with mint leaves and/or fresh coconut. Leftovers? For a delightful breakfast or lunch, place 1 cup fruit salad on top of 1/2–1 cup nonfat greek yogurt and top with 1–2 tablespoons low fat granola.
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THE REBELLIOUS RDAs a longtime promoter of healthy cooking and eating, Amy's focus is on plant-based eating, with a rebellious twist - that she and no one, needs to be perfect. Archives
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