Turn simple fruit salad into an exotic adventure by adding a few unusual fruits, like lutein-rich Fuyu persimmons and antioxidant-rich apriums (a cross between apricots and plums). A vanilla-pineapple flavored yogurt topping offers calcium and omega-3s from the ground flax seed. The entire salad -- perfect for a pick-me-up snack or side dish at any meal -- is brimming with immune-boosting nutrients to help any mom stay healthy and strong.
Shopping tip: Fuyu persimmons are the more rounded, flat varieties. Let them ripen at room temperature for maximum sweetness. If you can’t find apriums, just substitute apricots, plums or both!
Makes 10 cups fruit salad and 2 1/2 cups topping (10 servings of 1 cup fruit salad and 1/4 cup topping)
1 20-ounce can pineapple chunks in 100 percent juice
1 Fuyu persimmon, peeled, seeded and cut into chunks
1 cup chopped aprium (about 3 medium)
2 large kiwi fruit, peeled, halved and sliced
1 large banana, halved and sliced
1 heaping cup pitted sweet cherries
1 1/2 cup chopped strawberries
1 large mango, peeled and cut into chunks
2 medium peaches, pitted and cut into chunks
Vanilla Flaxseed Topping
2 cups vanilla low-fat yogurt
2 tablespoons firmly packed brown sugar
4 tablespoons ground flaxseed
1/4 teaspoon vanilla extract
3-4 tablespoons reserved pineapple juice
1. Drain pineapple into a large bowl, reserving juice.
2. In a large bowl, combine the drained pineapple chunks, persimmon, aprium, kiwi, banana, cherries, strawberries, mango and peaches.
3. In a medium bowl, whisk together yogurt with sugar, flaxseed and pineapple juice. Add additional juice if you want a thinner sauce.
4. Refrigerate all leftovers in covered containers.
Nutrition information per serving:
2 g fat (0.5 g saturated)
2 mg cholesterol
43 g carbohydrates
4.5 g protein
35 mg sodium
560 mg potassium
120 mg calcium
0.8 mg iron
38 mcg folate
0 IU vitamin D
914 IU vitamin A
47 mg vitamin C
4 g fiber