|Sat Fat||5 g
|Mono Fat||6 g
|Poly Fat||2 g
||Vitamin E||4 mg
|* total alpha-tocopherol equivalents
created by: Almond Board of California
Citrusy grapefruit and lemon accompany sweet honey, and strawberries in this diverse fruit salad. Almonds and ginger round out the flavors to perfection.
2 medium carambola (star fruit), sliced
1/2 cup strawberries, sliced
1/2 cup green grapes, halved
1/2 cup fresh pineapple, cut into chunks
1/2 cup mango, cut into chunks
Ginger-Lime dressing (recipe below)
Sugared Almonds (recipe below)
Gently combine cut fruit in a medium-sized bowl. Spoon into individual bowls, drizzle with dressing and top with Sugared Almonds. Serve immediately.
Ginger-Lime Dressing: 1 cup plain low fat yogurt
1 tablespoon pineapple juice
1 tablespoon sugar
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 lime, juiced
2 teaspoons juice from ginger
Combine all ingredients in a small bowl. Chill until ready to serve.
Sugared Almonds: 2 tablespoons unsalted butter
1/2 cup sliced almonds
1 teaspoon lime zest
1/4 cup granulated sugar
Melt butter in saucepan. Stir in almonds, lime zest and sugar. Cook over medium heat until almonds become fragrant and turn golden brown, about 5 minutes. Allow to cool for about 5 minutes.