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Berry Plum Salad 

This new take on fruit salad is as pretty as it is tastey!

This is one of our own Fruits & Veggies—More Matters® recipes. It meets the Centers for Disease Control and Prevention’s strict nutrition guidelines as a healthy recipe.

Category: Salads

Think Variety; Think Color: Red Yellow/Orange Blue

Preparation time: 15 minutes plus time to marinate.

Serves: 4

Cups of Fruits and Vegetables per Serving: 1


1 ½ 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.

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

Nutritional Information per Serving
Calories: 109 Carbohydrates: 27g
Total Fat: 0.7g Cholesterol: 0mg
Saturated Fat: 0g Dietary Fiber: 6g
% of Calories from Fat: 5% Sodium: 2mg
Protein: 2g  



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