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The Washington Post

Picnic Fruit Salad

Picnic Fruit Salad 4.000
May 17, 2006

Food contributor David Hagedorn devised this recipe for a picnic, freezing part of the fruit salad so it remains cold by the time it is served. The technique would work even if you're not taking this salad on a picnic: Freezing some of the fruit brings out the sugar in it; as it thaws, it macerates the rest of the fruit as if some sugar had been sprinkled in.


Servings: 4 - 6
Ingredients
  • 1 pineapple, peeled, cored and cut into 2-inch chunks
  • 1 pound red or green seedless grapes, pulled off the bunch
  • 1 pound strawberries, hulled and wiped clean, large ones halved

Directions

Place 2 cups of pineapple, 1 cup of grapes and about 8 strawberries in a 1-gallon resealable plastic food storage bag. Press out excess air and freeze. Store the remaining fruits in separate resealable bags and refrigerate. Just before leaving for the picnic, add all the fruits to the bag with the frozen fruits and toss to combine.


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Recipe Source

Adapted from chef and former restaurateur David Hagedorn.

Tested by Yoku Noguchi.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving (based on 6): 114


% Daily Values*

Total Fat: 0g 0%

Saturated Fat: 0g 0%

Cholesterol: 0mg 0%

Sodium: 3mg 0%

Total Carbohydrates: 29g 10%

Dietary Fiber: 3g 12%

Sugar: n/a

Protein: 1g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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