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Stanford Health Care

Golden Fruit Salad

PART OF: NUTRITION SERVICES FOR CANCER PATIENTS > ALL RECIPES

Not your average fruit salad! This is kicked up with ginger and vanilla- loaded with cancer-fighting Vitamin C and Beta Carotene. An easy way to fit a few more servings of fruit into your day – enjoy!

Serves:  6

Per Serving:  70 calories, 0g total fat (0g saturated fat), 18g carbohydrates, 1g protein, 2g dietary fiber, 0mg sodium.

NOTE:  Not okay for those following a Low Microbial Diet (LMD).

Ingredients:

1 Asian pear, cored and thinly sliced 

1 peach or nectarine, thinly sliced

1 Tbsp. finely chopped, candied, or preserved ginger

1 medium mango, peeled and cubed (or 2 cups frozen cubed mango, defrosted)

½ cup orange juice

½ tsp. vanilla extract

½ cup red seedless grapes, sliced in half

1 Gala or Golden Delicious apple, cored and thinly sliced

Cooking Directions:

  1. Place the cubed mango in large serving bowl. Add the apple, pear, peach (or nectarine) and grapes. Toss gently to combine. Add the ginger, orange juice and vanilla, then toss again.
  2. Let the fruit sit 15 minutes at room temperature, so flavors can meld. Serve immediately or cover with plastic and refrigerate 3 to 4 hours. Note: The fruit may become mushy if left longer.

Recipe from:  AICR.org