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Berry Melon Fruit Cup
Eating well is an important part of being a cancer survivor. Researchers
suggest that getting five fruits and vegetables a day into your diet may be one
way to help prevent cancer. These simple recipes use ingredients of the summer
season to provide three of your five-a-day servings. Add some broccoli as a side
dish and you’re up to four fruit-and-vegetables servings in one meal.
Ingredients
2 cups lightly sweetened frozen or fresh raspberries
4 cups diced ripe honeydew melon
2 tablespoons lime juice
2 cups lightly sweetened frozen or fresh lime juice
4 teaspoons finely grated ginger
4 tablespoons maple syrup
Directions
- Into
bowls or large, footed glasses, carefully spoon ˝ cup raspberries.
- Toss
diced melon with lime juice.
- Carefully
spoon 1 cup diced melon on top of raspberries and top wit ˝ cup
blueberries.
- Sprinkle
each with 1 teaspoon grated ginger and top with 1 tablespoon maple syrup.
- Let
stand for at least 15 minutes before serving.
Nutritional
information
| Calories:
|
340 |
|
Fat: |
1.5 gram |
|
Fiber: |
9 gram |
|
Protein |
2
grams |
|
Sodium: |
187 milligrams |
|
Carbohydrate:
|
88 grams |
|
Cholesterol: |
85 milligrams |
Source:
Centers for Disease
Control and Prevention.
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