Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Corn Tortilla | 1 medium flour (45g) | 140 |
| Honey | 1 tbsp (21g) | 64 |
| Raspberry | 1 cup (123g) | 64 |
| Orange | 1 medium (131g) | 62 |
| Grapefruit | 1/2 fruit (123g) | 52 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| 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
- =
- 3 medium Corn tortillas
- 3 medium Oranges
- 3 medium Grapefruits
- 1 Tbsp Honey
- 1 Tbsp Raspberry Vinegar
- 1 medium California avocado, peeled and sliced
- 6 sprigs Fresh mint for garnish (optional)
- =
Directions
Slice corn tortillas into very thin strips.
Dry the strips by placing on a cookie sheet and baking in a preheated 225 degrees Fahrenheit oven for approximately 15 minutes. Set aside.
Grate the rind of the three oranges. Set aside.
Peel, section, and seed the oranges and grapefruits, removing the bitter white membrane. Set section aside.
In a large bowl mix honey, raspberry vinegar, and orange and grapefruit sections.
Add grated orange rind and toss gently. Top with avocado slices, tortilla strips, and a sprig of fresh mint for garnish.
Serving Suggestions:
This is an interesting way to serve breakfast or brunch fruit.