Recipe Serves

7 2

Fruit Salad
Ingredients Equipment
1 banana, sliced Chopping board, knife, spoon, mixing
1 apple, sliced bowl and measuring jug.
1 orange, segmented
4 strawberries, quatered
10 grapes, halved
1 kiwi fruit, sliced
100ml unsweetened orange juice

Method
1. Wash the fruit.
2. Prepare the fruit and place into a large serving dish.
3. Add orange juice.
Nutrition Information Key Messages
Fruit Salad per 100g per recipe per portion Healthy eating
(1/2 recipe)
• Add as many fruits as possible to your fruit salad to increase variety
and use fruit juice instead of syrup to keep the sugar content low.
Energy (kJ)
Energy (kcal)
210
50
1297
310
648
155
•• Fruit salad is low in fat and provides plenty of vitamins.
One small bowl of fruit salad counts as one portion towards your
5 A DAY.
Protein (g) 0.8 5.1 2.6
Money
Fat (g) 0.2 1.1 0.5
• Use fruit in season.
of which saturates (g) 0.0 0.1 0.0
• Long life fruit juice is generally cheaper than freshly squeezed juice.
Carbohydrate (g)
of which sugars (g)
12.0
11.6
74.3
71.9
37.1
36.0
•Food safety
Use a can of fruit salad, canned in juice, as a base.

Fibre (g)
Sodium (mg)
1.2
5
7.7
28
3.8
14
• Always wash fresh fruit thoroughly.

Salt (g) 0.0 0.1 0.0

Notes

© Crown copyright 2005