Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Banana | 1 medium (118g) | 105 |
| Mango | 1 cup diced (165g) | 99 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Strawberry | 1 cup (152g) | 49 |
| Papaya | 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
- 1 fresh mango, peeled, pitted and sliced
- 1 fresh papaya, peeled, deseeded and sliced
- 200g pineapple pieces in natural juice, drained
- 100g strawberries, halved and stalks removed
- 1 banana
- 4 tablespoons low-fat natural yoghurt
Directions
Arrange the mango, papaya, pineapple and strawberries onto a serving plate. Information: To keep the cost down, just use 1 type of fruit to serve with the dip. You could try apple or pear slices instead – or whatever fruits are on offer or in season.
Slice the banana into a bowl and mash with a fork. Add the yoghurt and stir well to mix. Serve, dipping the pieces of fruit into the banana mixture. Information: Make the banana dip shortly before serving so it doesn't go brown.