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Brazilian Fruit Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)46.0758
Energy (kCal)3776.205
Carbohydrates (g)968.555
Total fats (g)16.262
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Wash the fruits and peel. Squeeze 2 oranges or the equivalent of 1/2 cup of juice and pour into a bowl. | 2. Cut the fruits in very small pieces. (Be sure to cut off the white part of the oranges before slicing it since it can turn the entire salad sour.). | 3. The smaller the pieces, the tastier the salad since you will be able to pick up a larger variety of fruits in each spoonful. | 4. Mix all of the fruits well and put the salad in the refrigerator until you're ready to serve it. Serve in the hallowed out half of a pineapple. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red grape 10 1041.9 273.31 10.872 2.416
    green grape 10 1041.9 273.31 10.872 2.416
    star fruit 3 sliced - - - -
    kiwi fruit 3 sliced - - - -
    strawberry 12 sliced 583.68 140.0832 12.2208 5.472
    papaya 1 cup cut 62.35 15.689 0.6815 0.377
    mango 3 cups cut 297.0 74.15100000000001 4.059 1.881
    pear 4 cups cut 319.2 85.288 2.016 0.784
    apple 4 cored cut 260.0 69.05 1.3 0.85
    banana 6 sliced 1201.5 308.34 14.715 4.455
    orange 6 peeled cut 10.575 2.6438 0.2115 0.027000000000000003
    pineapple 1/2 a - - - -

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



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