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Spanish Watermelon Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)220.248
Carbohydrates (g)55.0896
Total fats (g)-
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Remove the skin from the mango. Cut the melon in half and remove the pulp with a potato shaper spoon. | 2. Cut off the top third of the watermelon and remove the pulp, using the same spoon. | 3. Place all the fruit in a bowl and sprinkle the sugar on top, adding the maraschino and the wine. | 4. Leave to cool in the refrigerator. | 5. Serve either in a large bowl or in individual servings. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    watermelon 1 - - - -
    melon 1 - - - -
    lychee - - - -
    sugar 4 tablespoons 220.248 55.0896 0.0 0.0
    white wine 1 - - - -
    maraschino cherry 1 - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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