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For breakfast
Light fruit salad

Light Fruit Salad

A very simple, colorful salad is always a delight! A wealth of vitamins and a world of pleasure! It's made from fruit that's in the store all year round. Of course, you could eat everything separately and get the same benefits, but in a salad it looks prettier and treats your taste buds to variety. And the flavor is very harmonious — in a word, fruity. Children love it; out of curiosity and for the beauty of it, even the grapefruit gets eaten, and basically nothing is left! And on holidays it's a real find!

Sineglazaya

Recipe author

Composition / ingredients

Servings:

Bananas

Grapefruit

0.5

Oranges

0.5

Tangerines

Kiwi

Grapes (seedless; white and black sultana grapes were used)

100

Walnuts

Yogurt (plain, no add-ins; during Lent or by choice, dress separately with orange juice)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 7 % 1 g

Fats 13 % 2 g

Carbohydrates 80 % 12 g

65 kcal

GI: 50 / 50 / 0

Cooking method

Cooking time: 30 min

Step 1:

Get the ingredients ready. Wash all the fruit and peel whatever needs peeling.
Step 2:

Cut everything into not-too-small pieces, along with the grapes. Leave the tangerine segments in their membrane if it's tender, or halve them if you like. The fastest way to free an orange and grapefruit from their membranes is to thinly cut off the skin with a knife, taking part of the membrane along (as in the photo), then just carefully cut out the segments and slice them into pieces.
Step 3:

Toss all the chopped fruit lightly in a salad bowl.
Step 4:

For individual servings, dress it and sprinkle chopped nuts on top. It's also delicious with no dressing at all.
Step 5:

This bright salad makes a wonderful snack or an excellent dessert on both everyday and festive menus!

It really comes together very quickly; you only need a bit of skill and practice for separating the membranes from the citrus. If making it ahead, keep it covered in the refrigerator (cut the banana and kiwi just before serving), and dress it and sprinkle the nuts only right before serving.