Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Honey | 1 tbsp (21g) | 64 |
| Grape | 1/2 cup (76g) | 62 |
| Jicama | 1 cup (120g) | 46 |
| Papaya | not in our table | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- ½ Cup crushed unsweetened pineapple with juice
- ¼ Cup dried cranberries
- 1 Tbsp honey
- 1 ripe medium California avocado, seeded, peeled and diced
- ½ large papaya, seeded, peeled and diced
- 1 Cup diced peeled jicama
- mint leaves, for garnish (optional)
- =
Directions
In large bowl, combine pineapple with juice and cranberries; let stand 15 to 30 minutes to slightly soften berries.
Add honey and gently stir in avocado, papaya and jicama.
Cover and chill briefly, or serve at room temperature.
Serve as a dip with or as a topping on assorted crackers, mini rice cakes, graham crackers or sesame crackerbread.
Garnish with mint, if desired.
Additional uses:
Refreshing served over scoops of cottage cheese.
Also excellent served with grilled or broiled chicken breasts or halibut steaks.