Day 10
I'm going on a "picnic" tomorrow and needed some ideas for easy-to-transfer menu options. If you make these at least an hour ahead, the marinade will do its magic and keep the fruit extra flavorful. Plus, the presentation is a little better than your average fruit salad bowl. The honeydew didn't make it on the kabob due to its not-so-ripeness after I cut into it. But you can add some kiwi or blackberries for fun too.
Recipe: Serves 8-10
3/4 cup cantaloupe chunks
3/4 cup honeydew melon chunks
3/4 cup small strawberries
3/4 cup pineapple chunks
2 small bananas, cut into 1-inch slices
1 cup orange juice
1/4 cup lime juice
Directions
On eight 6-inch or four 10-inch skewers alternately thread the cantaloupe, honeydew melon, strawberries, pineapple, and bananas. Place kabobs in a shallow glass dish. Combine orange juice and lime juice; pour evenly over kabobs. Cover and marinate in the refrigerator for 30 to 60 minutes, turning kabobs occasionally.
To serve, arrange the kabobs on a serving platter; discard the juice mixture. Serve with fat-free or low-fat yogurt.
Nutrition Facts
Per serving: 91 calories, 1 gram fat, 21 grams carbohydrates, 2 grams protein
Recipe adapted from Heart Healthy Living
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