Estimated Nutrition (whole recipe, rough)
Counts 10 of 13 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Avocado | 1 medium (150g) | 240 |
| Banana | 1 medium (118g) | 105 |
| Mango | 1 cup diced (165g) | 99 |
| Honey | 1 tbsp (21g) | 64 |
| Orange | 1 medium (131g) | 62 |
| Grapefruit | 1/2 fruit (123g) | 52 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Mint | 2 tbsp fresh (3g) | 2 |
| Guava | not in our table | 0 |
| Melon | not in our table | 0 |
| Roasted Peanut | 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
- Any of the following (fresh or canned):
- avocado
- banana
- grapefruit
- guava
- mango
- melon
- orange
- juice of one lemon or chopped, crushed mint leaves
- grated coconut or chopped roasted peanuts
- sugar (honey can also be used)
Directions
If using canned fruits: drain and save the liquid. Peel and remove seeds from the fresh fruit as necessary, cut fruit into bite-sized pieces.
Combine all fruit in a glass bowl. Add the lemon juice (or mint leaves), some sugar water (water which has been boiled, mixed with sugar, and allowed to cool--or use some of the liquid from the canned fruits). Stir gently. There should only be enough liquid to coat the fruit; it does not have to be covered in liquid.
Cover the fruit salad and allow it to stand for a half hour before serving. The fruit salad may be refrigerated after it has stood for an hour. It should be eaten the same day it is made. It does not keep well overnight.
Top with grated coconut or chopped peanuts immediately before serving.
Category:Somalian Recipes
Category:Somalian Salads