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Sunny Fruit Salad

Contributed by: NAPSA

It's Rainbow Season: No, Not The Weather-The Produce Selection (NAPSA) - What's healthful, colorful and most abundant this time of year? Fresh fruits and vegetables.

Supermarkets and produce stands are overflowing with a huge selection, which makes it especially easy to follow the advice of the experts at the National Cancer Institute (NCI). They say that by filling your shopping cart with a rainbow of fruits and vegetables-green, yellow-orange, red, blue-purple and white-you'll be likely to get a powerhouse of nutrients that promote good health.

NCI encourages consumers to eat fruits and vegetables from each of these color groups:

  • Green - Peas, green beans, asparagus, mixed greens, kiwifruit, grapes.
  • Yellow - Orange-Bell peppers, corn, peaches, apricots.
  • Red - Strawberries, cherries, watermelon, tomatoes, beets.
  • Blue - Purple-Blueberries, blackberries, plums, eggplant, radicchio.
  • White - Nectarines, cauliflower, sweet onions, leeks, garlic.

The rainbow of choices make it that much easier to meet the daily recommendations: Most young children should eat 5 servings of fruits and vegetables; older children, teen girls and most women should eat 7; teen boys and most men should eat 9 a day.

It's one of the easiest and most refreshing things you can do for your health. There are some delicious and easy ways to include fruits and vegetables in your meals, see also: Versatile Marinated Vegetables, and Party Cooler

Sunny Fruit Salad provides 4 people with 2 fruit servings each:

Ingredients:

  • 1 cup strawberries, hulled and sliced
  • 1 cup blueberries
  • 4 apricots, pitted and sliced
  • 1/2 cup cherries with stems removed, pitted and halved
  • 1/2 cup raspberries
  • 1 container (8 oz.) low-fat vanilla yogurt

Directions:

Combine fruit in a bowl and toss with yogurt. Serve.


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