Fruit salad
Mango, berries, kiwi and orange. Your first real knife work.
- Hands-on
- 12 min
- Total time
15 min, show breakdown
- Prep 12 min
- Cook 0 min
- Clean up 3 min
- Pans
- 0
- Ingredients
- 6
- Cost/serving
- $2.85
Per serving
- Calories
- 181
- Protein
- 3 g
- Fiber
- 7.7 g
- Net carbs
- 37 g
- Fat
- 1.2 g
High in (% Daily Value per serving): Vitamin C 207%, Vitamin K 34%, Folate 25%
Whole recipe (): . Full nutrition facts, vitamins and minerals. All nutrition is estimated; check your own labels.
Everything else is scaled from this.
Nutrition per serving is the whole batch divided by this.
Already vegetarian, vegan, dairy-free, egg-free, gluten-free, nut-free, soy-free.
Ingredients for 2
Tap an ingredient for other units and forms.
You changed this recipe. Nutrition and cost include your changes. This combination hasn't been tested.
1 medium mango (200 g)
Same amount as: about 1¼ cups.
1 cup strawberries (152 g)
Same amount as: 240 mL.
- 2 medium kiwis (140 g)
- 1 medium orange (130 g)
½ cup blueberries, fresh or frozen (74 g)
Same amount as: 120 mL.
1 tbsp lime juice (15 g)
Same amount as: 15 mL, ½ lime squeezed from fresh limes.
Use the menu next to each ingredient to skip it, halve it or add more. Nutrition updates as you go. The main ingredient changes with servings instead.
Amount for everything you're cooking. Missing an ingredient? Ask for it.
Healthier swaps
Optional. Nutrition and cost update as you choose; the recipe was written with the original.
Optional
Adds about 0 kcal per serving.
Quantities are for 2 servings. Keeps 1 day covered in the fridge.
Nutrition Facts
2 servings per recipe
Serving size 1 plate (356 g raw)
| Nutrient | Per serving | % DV* | Whole recipe |
|---|---|---|---|
| Calories | 181 | ||
| Total fat | 1.2 g | 1% | |
| Saturated fat | 0.2 g | 1% | |
| Cholesterol | 0 mg | 0% | |
| Sodium | 4 mg | 0% | |
| Total carbohydrate | 45 g | 16% | |
| Dietary fiber | 7.7 g | 27% | |
| Total sugars | 34 g | ||
| Net carbs† | 37 g | ||
| Protein | 3 g | 6% | |
| Vitamin D | 0 mcg | 0% | |
| Calcium | 76 mg | 6% | |
| Iron | 0.86 mg | 5% | |
| Potassium | 658 mg | 14% | |
| Vitamin A | 66 mcg | 7% | |
| Vitamin C | 186 mg | 207% | |
| Vitamin E | 2.5 mg | 17% | |
| Vitamin K | 41 mcg | 34% | |
| Thiamin (B1) | 0.14 mg | 11% | |
| Riboflavin (B2) | 0.11 mg | 9% | |
| Niacin (B3) | 1.5 mg | 10% | |
| Vitamin B6 | 0.26 mg | 15% | |
| Folate | 101 mcg | 25% | |
| Vitamin B12 | 0 mcg | 0% | |
| Magnesium | 41 mg | 10% | |
| Zinc | 0.41 mg | 4% | |
| Selenium | 1.4 mcg | 3% |
Estimated, not verified. These numbers are calculated from typical ingredient data and haven't been checked against a lab or your brands. Check the labels of what you buy and confirm anything that matters to you, especially sodium, sugar and allergens.
* % Daily Value shows how much one serving adds to a 2,000-calorie day. † Net carbs is not on US labels; it is total carbs minus fiber, allulose, erythritol and half of other sugar alcohols. "To taste" amounts are counted as written. Counted items (eggs, cloves, spoons) use the rounded amount shown in the ingredient list. Vitamins and minerals are from raw ingredients; cooking lowers some, especially vitamin C and folate. How this is calculated.
Steps
Rinse the strawberries and blueberries. Cut the green tops off the strawberries, then cut each in half. Keep the fingers of your other hand curled under.
Stand the mango on its end and cut down on each side of the flat stone. Score the flesh in squares without cutting the skin, then scoop the cubes out with a spoon.
Cut the ends off the kiwis, peel them with a spoon or knife, and cut into half-moons. Peel the orange, pull it into segments and cut each in half.
Put everything in a bowl, add the lime juice and toss gently.
Done looks like: Glossy fruit in bite-size pieces, a little juice in the bottom of the bowl.
Equipment
Chef's knife, 20 cm (8 in) $15–50
What to look for
- Comfortable handle that does not slip when wet
- Blade you can sharpen, or a cheap one you replace every few years
Skip: Knife blocks with 12 knives. A chef's knife and a small paring knife cover almost everything.
Cutting board $10–30
What to look for
- At least 30 × 40 cm (12 × 16 in), so food stays on it
- Wood or plastic; plastic goes in the dishwasher
Skip: Glass or stone boards. They dull knives fast.
What goes wrong
| What | Cause | Fix |
|---|---|---|
| Brown, mushy fruit | Made too far ahead, or banana or apple added early. | Make it up to 4 hours ahead. Add banana or apple just before serving. |
| Nicked fingers | Holding hand flat on the fruit. | Curl your fingertips under (claw grip) and cut slower. Speed comes later. |
Notes
Allergies: removing an allergen from the recipe does not remove it from your kitchen or from other products. Check labels for "may contain" warnings.