Colorful fruit salad

For 4 people
  • 2 Kiwis
  • 3 Oranges
  • 1 jar (s) (425 ml; Part weight: 250 g) Apricots
  • 2 EL cranberry compote
  • 3 Bananas
  • 5 EL lemon juice
  • 2 EL liquid honey
  • 30 g Pistachio kernels
  • mint and biscuits
25 minutes
light
1.
Peel the kiwi fruit, cut into slices. Peel the oranges so that the white skin is completely removed. Remove the fillets with a knife from between the separating membranes. Squeeze out the remaining juice from the orange. Drain the apricots while collecting the juice. Fill 4 apricot halves with cranberries, cut the rest into wedges. Peel the bananas, cut into slices and drizzle with 1 tablespoon of lemon juice. Mix the honey, 5 tablespoons of apricot juice, the orange juice and the remaining lemon juice. Mix the prepared fruits, except for the filled apricots, and the sauce and arrange on plates. Scatter coarsely chopped pistachios on top. Serve decorated with mint, apricot halves and biscuits
2.
Cutlery: V + B
3.
Plates: V + B and Kosta Boda
1 person approx:
  • 270 kcal
  • 1130 kJ
  • 4 g protein
  • 4 g fat
  • 51 g carbohydrates

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