Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
961
Calories
53g
Protein
24g
Fat
153g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Pear | 1 medium (178g) | 101 |
| Yogurt | 170g plain Greek | 100 |
| Shrimp | 100g cooked | 99 |
| Blueberry | 1 cup (148g) | 84 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Orange | 1 medium (131g) | 62 |
| Peach | 1 medium (150g) | 59 |
| Cantaloupe | 1 cup diced (160g) | 53 |
| Strawberry | 1 cup (152g) | 49 |
| Watermelon | 1 cup diced (152g) | 46 |
| Plum | 1 medium (66g) | 30 |
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
- 2 cups each: watermelon balls, cantaloupe balls, honeydew balls,sliced peaches, sliced pears, quartered orange sections,sliced plums
- 1 cup each: fresh blueberries, fresh strawberries, cubed pineapple
- 2 dozen (21-25) count boiled shrimp
- 2 cups crawfish tails
- 1 recipe fruity yogurt dressing
- 1/2 cup chopped pecans
Directions
1
In a large glass serving bowl, layer fruit by alternating stratas of color.
2
Once all the fruit has been layered, line shrimp and crawfish in a decorative pattern around the edge of the bowl.
3
Top with fruity yogurt dressing and toss the mixture to blend the dressing into the fruit.
4
Sprinkle with pecans and serve immediately.
5
Category:Fijian Recipes
6
Category:Fijian Salads
Recipe sourced from
fandom