Created by the Almond Board of California
Enjoy fresh fruit of the season at your barbeques and outings with this sure-to-please, sweet salad.
What you need:
¼ cup (50 mL) seedless raspberry jam
2 tbsp. (30 mL) lemon juice
1 pint (473 mL) strawberries stems removed, halved
1 cup (250 mL) plum wedges
2 cups (500 mL) pineapple chunks
2 cups (500 mL) cantaloupe chunks
2 cups (500 mL) honeydew chunks
2 cups (500 mL) nectarine chunks
½ pint (237 mL) raspberries
1 cup (250 mL) green grapes
1 cup (250 mL) whole natural almonds, roasted*
How you prepare:
Whisk together jam and lemon juice. Toss with strawberries and plum wedges. Let stand, covered, for up to 2 hours. At serving time, fold in pineapple, cantaloupe, honeydew, nectarines, raspberries, grapes and almonds.
* To roast whole almonds, place them in a preheated 350°F (180°C) oven on a baking sheet for 7-10 minutes, stirring occasionally, until fragrant.
Nutritional Analysis: per serving.
|Calories: 146||Fibre: 4 g|
|Fat: 6 g||Cholesterol: 0 mg|
|Sat Fat: 0.5 g||Sodium: 8 mg|
|Mono Fat: 3.5 g||Calcium: 42 mg|
|Poly Fat: 1.5 g||Magnesium: 45 mg|
|Protein: 3 g||Potassium: 399 mg|
|Carb: 23 g||Vitamin E: 3.3 mg*|
* total alpha-tocopherol equivalents
Recipe used with permission from the Almond Board of California. Visit www.almondboard.com for more great recipes.