Berry Plum Salad
By Fruits & Veggies - More Matters
This new take on fruit salad is as pretty as it is tastey!
- 1 1/2 cups strawberries, quartered
1 cup blueberries
1 cup raspberries
1 cup orange, segments
1 cup plums, diced and seeded
4 teaspoons honey
1 teaspoon mint, Chiffonade*
1/8 teaspoon anise seed
Mix all ingredients together and allow to marinate for 30 minutes.
Serve in a cold glass and garnish with crispy cookie.
* Chiffonade is a cooking technique that produces long, thin ribbons, usually of herbs or greens. The leaves are usually stacked, rolled, and sliced in the direction of the roll. The French word is literally translated as “made of rags."
Each serving provides: An excellent source of vitamin C and fiber.
- Total Fat:0.7g
- Saturated Fat:0g
- Dietary Fiber:6g
- % of Calories from Fat:5%
- Recipe Credit
- This recipe was developed by The Culinary Institute of America as an industry service for Produce for Better Health Foundation (PBH). This recipe meets PBH and Center for Disease Control and Prevention (CDC) nutrition standards that maintain fruits and vegetables
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