| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Newsalads | 1 | Servings | |
INGREDIENTS
| 2 | Grapefruit, preferably pink | |
| 6 | Navel oranges | |
| 2 | Whole bananas | |
| Fresh mint leaves | ||
| Spiced Syrup, recipe follows |
INSTRUCTIONS
Cut citrus fruit into supremes, making sure to reserve juices. On dessert plates, alternate grapefruit and orange supremes in an outside circle, leaving room in center for bananas. Combine juices which came out of grapefruit and oranges when you peeled and cut them into supremes, with some flavored syrup. Peel bananas, cut into thin rounds and center them inside oranges and grapefruit. Drizzle syrup over citrus and bananas and garnish with fresh mint. Yield: 4 servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved NOTES : , Salads, Fruits, Side Posted to MC-Recipe Digest V1 #322 Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6652 From: Gail Shermeyer <4paws@netrax.net> Date: Fri, 29 Nov 1996 21:25:49 -0500
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Nutrition (calculated from recipe ingredients)
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Calories: 831
Calories From Fat: 23
Total Fat: 2.8g
Cholesterol: 0mg
Sodium: 11.8mg
Potassium: 2921.7mg
Carbohydrates: 212.2g
Fiber: 32.7g
Sugar: 134.2g
Protein: 14.1g