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| General Category : Desserts |
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| Food Group : Fruits |
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| Preparation Method : Other |
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| The syrup from canned lychees is a tasty, convenient way to flavour the fruit salad. Serve it with Mini Chocolate-Covered Pound Cakes. Feel free to change the fruit mix of the salad if you like; you can try replacing the pineapple with grapefruit segments, the mango with melon balls, or add sliced bananas to the mix. |
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Ingredients
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2 ripe mangoes |
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Half pineapple |
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1 can (20 oz/567 g) lychees |
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2 tbsp (30 mL) lime juice |
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Pinch salt |
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12 mint leaves (optional) |
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Preparation
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Peel and cut mangoes and pineapple into chunks; place in bowl. Add lychees and 1/2 cup (125 mL) of their syrup. Stir in lime juice and salt. Place mint leaves (if using) one on top of the other; cut into fine strips. Scatter over fruit.
Makes 6 servings.
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Nutritional information
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| Per serving: about 123 cal, 1 g pro, 0 g total fat (0 g sat. fat), 33 g carb, 3 g fibre, 0 mg chol, 63 mg sodium. % RDI: 1% calcium, 4% iron, 27% vit A, 55% vit C, 6% folate. |
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Source
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Homemakers Magazine: November 2004
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