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EASY FRUIT SALAD Fruit salad is the best, isn’t it?! This is one of the best easy fruit salad recipes out there! It’s perfectly sweet with a vanilla dressing! You will love it! Okay, who else goes straight for the fruit salad when you’re at a pot luck or BBQ? I do… I LOVE a good fruit salad! Especially if it’s got a good dressing on it. Today I’m sharing a very simple recipe with you, one that I have been making over and over this year. It’s sweet, it’s colorful, and it’s really really easy. My favorite part about it is the mandarin oranges sliced into rounds – they look like flowers! Especially if you strategically place a blueberry in the middle! Can we just appreciate how PRETTY this rainbow plate of fruit is?
Colorful fruit salad – strawberries, blueberries, green grapes and oranges! FRUIT SALAD DRESSING: The secret sauce here is the vanilla pudding mix! You just add a couple tablespoons of this in with your fruit, let the juices mix with it, and you have a PERFECT dressing.
Vanilla Jello pudding mix for fruit salad dressing! WHAT FRUIT SHOULD I PUT IN MY FRUIT SALAD? Part of what makes fruit salad so awesome is that anything goes! I go by what’s in season, and what colors I want to have in my bowl! This time, I chose blueberries, strawberries, green grapes and mandarin oranges. I often throw bananas in too. Peaches would be amazing with this vanilla dressing, but they aren’t quite ripe yet in Texas. I can’t wait for peach season! Fruit Salad Recipe This easy fruit salad recipe is delicious with a sweet vanilla dressing, you will love it!
Instructions Peel mandarin oranges. Carefully slice them into rounds. Wash blueberries, strawberries and grapes. Hull and slice strawberries into halves. Mix fruit together in a bowl and sprinkle jello pudding mix over the top. Stir well and cover with plastic wrap. Chill until ready to serve. Notes Store in an airtight container for 5-7 days. Nutrition Calories: 81kcal | Carbohydrates: 21g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 21mg | Potassium: 198mg | Fiber: 2g | Sugar: 16g | Vitamin A: 335IU | Vitamin C: 32.5mg | Calcium: 26mg | Iron: 0.4mg Oranges are rich in a variety of nutrients. This fruit has a low caloric value, does not contain saturated fat or cholesterol, but is rich in fiber, pectin, which are extremely useful for overweight people. Pectin serves as a natural laxative and thus helps protect the mucous membrane of the colon by reducing the time of exposure to toxic substances, as well as by binding to carcinogens in the colon. Pectin also lowers blood cholesterol levels by reducing bile acid reabsorption in the colon. Orange, like other citrus fruits, is an excellent source of vitamin C (it provides about 60 percent of the daily recommended dose). Vitamin C is a powerful antioxidant. Eating foods rich in vitamin C helps the body develop resistance to infectious agents, and also collects harmful, inflammatory free radicals from the blood. Oranges contain many types of phytochemicals. Hesperetin and naringenin are flavonoids found in citrus fruits. Naringenin has bioactive effects on human health, as an antioxidant, a scavenger of free radicals; has anti-inflammatory properties and serves as a systemic modulator of the immune system. This substance has been shown to reduce the damage caused by DNA oxidation in cells in in vitro studies. Oranges also contain small amounts of vitamin A, as well as other flavonoid antioxidants, such as beta-carotene, beta-cryptoxanthin, zeaxanthin and lutein. All of these compounds have been shown to have antioxidant properties. Vitamin A is also needed to maintain healthy mucous membranes and skin and is key to good eyesight. Eating fruits naturally rich in flavonoids helps the body protect against lung and oral cancer. Oranges are also a good source of B-complex vitamins, such as thiamine, pyridoxine and folate. These vitamins are essential, in the sense that the body must obtain them from external sources to replenish supplies. Oranges also contain a healthy amount of minerals, such as potassium and calcium. Potassium is an important component of cell and body fluids and helps regulate the work of the heart and blood.
Simply wash them with tap water to remove any dust and pesticide residues, peel the skin and enjoy the fruit! Peel a squash, grate it and squeeze the juice. Remove the thin white membrane from the meat, as well as the hairs and seeds. Oranges are usually eaten this way. Alternatively, you can cut the orange in half and remove the contents with a spoon. Fresh orange juice is as popular as eating whole fruits. However, it is better to eat an orange than to drink juice to get the most out of antioxidants. The fiber content is also significantly reduced when squeezing the juice. If you still want juice, squeeze it yourself instead of buying ready-made juices, because they usually contain preservatives, artificial colors and a lot of sugar. Before squeezing, leave the fruit at room temperature, if you have previously stored it in the refrigerator. The top of the peel, grated with a grater is used in the preparation of many recipes, mostly because of the rich taste of the sebaceous glands.
Strawberries have a low caloric value (32 calories per 100 grams) and low fat content, but are rich in phytonutrients that are beneficial to health, vitamins and minerals. Strawberries have a significantly higher concentration of phenolic flavonoid phytochemicals called anthocyanins and ellagic acid. Scientific research has shown that consuming strawberries can have potential health benefits in the fight against cancer, aging, inflammation and neurological diseases. Fresh strawberries are a great source of vitamin C (100 grams contains about 98 percent of the recommended daily allowance), which is also a powerful natural antioxidant. Eating foods rich in vitamin C helps the body develop resistance to infectious agents, fight inflammation and accumulate harmful free radicals. This fruit is also rich in B-complex vitamins. Contains a very good concentration of: vitamin B6, niacin, riboflavin, pantothenic acid and folic acid. These vitamins serve as cofactors that help the body metabolize carbohydrates, proteins and fats. Strawberries contain vitamin A, vitamin E and a number of health benefits of flavonoid polyphenolic antioxidants, such as lutein, zeaxanthin and beta-carotene, in small amounts.