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Mexican Layered Fruit Salad

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.6902
Energy (kCal)507.974
Carbohydrates (g)99.4495
Total fats (g)15.5611
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Chill all fruit before preparing the salad. Cut the fruit and assemble the salad just before serving. | 2. Layer the fruits in the order listed. Spread the yogurt over the top of the salad. Sprinkle evenly with coconut and nuts. Drizzle with honey. | 3. Serve right away. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    apple 1 unpeeled cut sweet 115.96 30.7963 0.5798 0.3791
    papaya 1 ripe peeled cut 62.35 15.689 0.6815 0.377
    banana 1 ripe cut 121.04 31.0624 1.4824 0.4488
    pineapple 1 cup ripe cut 82.5 21.648000000000003 0.8909999999999999 0.198
    nonfat vanilla yogurt 1 cup - - - -
    coconut 1 teaspoon shredded unsweetened 5.9 0.2538 0.0555 0.5582
    walnut 1 tablespoon chopped 120.22399999999999 0.0 0.0 13.6
    honey 1 tablespoon - - - -

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



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