Fruit salad

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Ingredients

Mandarin - 125 grams (segmented)

Pineapple - 150 grams (Cut into dice 1cm)

Strawberries - 250 grams (In a top removed)

Honeydew - 200 grams (Cut into dice 1cm)

Grapes - 200 grams

Passionfruit pulp - 100 grams (Canned)

Kiwi fruit - 200 grams

Watermelon - 400 grams (Cut into dice 1cm)

Mandarin - 250 grams (segmented)

Pineapple - 300 grams (Cut into dice 1cm)

Strawberries - 500 grams (In a top removed)

Honeydew - 400 grams (Cut into dice 1cm)

Grapes - 400 grams

Passionfruit pulp - 200 grams (Canned)

Kiwi fruit - 400 grams

Watermelon - 800 grams (Cut into dice 1cm)

Mandarin - 1.25 kg (segmented)

Pineapple - 1.5 kg (Cut into dice 1cm)

Strawberries - 2.5 kg (In a top removed)

Honeydew - 2.0 kg (Cut into dice 1cm)

Grapes - 2.0 kg

Passionfruit pulp - 800 grams (Canned)

Kiwi fruit - 2.0 kg

Watermelon - 4.0 kg (Cut into dice 1cm)

Method

Prepare all the fruits as listed above, pour the passionfruit pulp over the top and combine together in a bowl gently, portion into containers or bowls. Serve chilled.

This recipe was developed by chefs at Western District Health Service.

Written and reviewed by dietitians and nutritionists at National Nutrition Foundation, with support from the Victorian Government.