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Fruits of the Tropics Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)6.7404
Energy (kCal)552.0414
Carbohydrates (g)90.147
Total fats (g)23.0307
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Peel, core and cube the pineapple, and place in a serving bowl. Reserving the liquid, drain and chop the guavas. Toss the guavas into the serving bowl with one of the bananas and the mango. | 2. Chop the preserved ginger and add to the pineapple mixture. | 3. Pour 2 tablespoons of the ginger syrup, and the reserved guava syrup into a blender or food processor and add the other banana, the coconut milk and the sugar. Blend to form a smooth creamy puree. | 4. Pour the banana and coconut mixture over the fruit, add a little grated nutmeg and a sprinkling of cinnamon. Serve chilled, decorated with strips of coconut. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pineapple 1 - - - -
    guava shell syrup 1 can - - - -
    banana 2 sliced divided 210.04 53.9024 2.5724 0.7788
    mango 1 peeled pitted diced - - - -
    ginger 4 ounces 90.7184 20.1508 2.0638 0.8505
    ginger syrup 2 tablespoons - - - -
    coconut milk 4 tablespoons 138.0 3.324 1.374 14.304
    sugar 2 teaspoons 36.708 9.1816 0.0 0.0
    nutmeg 1/2 teaspoon grated 5.775 0.5422 0.0642 0.3994
    cinnamon 1/2 teaspoon ground - - - -
    coconut 1/4 cut 70.8 3.0460000000000003 0.6659999999999999 6.6979999999999995

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



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