Soak the apricots, prunes and apple rings in the orange or pineapple juice for 8 hours. Cut the skin from the pineapple. Slice it, remove the cores and chop the slices. Mix the pineapple with the dried fruits and juice and chill for a further hour. Add more fruit juice if you wish. Put the fruit salad into serving bowls, scatter the toasted hazelnuts over the top and serve at once. Note the chilling time of 9 hours for this recipe.
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|Serving Size: 1 Serving (283g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 3 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 2.6mg||0 %|
|Potassium 385.7mg||10 %|
|Total Carbohydrate 41.8g||12 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 37.3g|
|Protein 1.6g||2 %|
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Calories per serving: 159
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