Try this Paul Merretts Exotic Fruit Salad recipe, or contribute your own.
Suggest a better description1 For the Syrup: Slowly soften the stem ginger in the water and sugar. Add the lemongrass and water. Cook for about 1/2 hour, remove and chill. 2 Finally, prepare the salad fruits and lay sliced in a bowl. Pour over the chilled syrup. Recipe by: Fresh Food
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Serving Size: 1 Serving (104g) | ||
Recipe Makes: 4 servings | ||
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Calories: 145 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 2mg | 0 % | |
Potassium 1.4mg | 0 % | |
Total Carbohydrate 37.5g | 11 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 37.5g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 145
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