Fruit Salad With Honey, Figs And Dates
Frugal-Recipes-n-More@yahoogroups.com
Source: from "A Feast from the Mideast" by Faye Levy as seen in the Jewish Journal of Greater Los Angeles
story by Judy Bart Kancigor submitted by Judy on Sat 09/15/2007
Kathy’s Notes: Really good. And easy. What a simple sauce to go over any kind of fresh fruit. Couldn’t find fresh figs – used dried. Also added in two plums. Didn’t use almonds. Just realized I didn't add the water to the sauce either.
Frugal - The figs and dates probably aren't all that frugal, but you can substitute any type of fruit and/or dried fruit in their place.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegetarian
white meat free
gluten free
red meat free
shellfish free
contains honey
dairy free
pescatarian
- 1 banana
- 1 tablespoon water
- 1 to 2 tablespoons honey
- 1 to 1 1/2 tablespoons fresh-squeezed lime or lemon jui
- 2 peaches or ripe pears
- 2 cups fresh figs halved or quartered
- 1 cup plump good quality dates such as medjool or very soft, fresh barhi
- 1 to 2 tablespoons slivered almonds toasted
- Carbohydrate 35.3744 g
- Cholesterol 0 mg
- Fat 0.62085 g
- Fiber 5.14000007867813 g
- Protein 1.84405 g
- Saturated Fat 0.11449 g
- Serving Size 1 1 Serving (220g)
- Sodium 1.563125 mg
- Sugar 30.2343999213219 g
- Trans Fat 0.125435 g
- Calories 138 calories
Mix 1 tablespoon honey with 1 tablespoon lime juice and water in serving bowl. Peel and slice bananas; add to bowl. Cut peaches or pears in wedges and add them. Add figs and dates. Mix gently. Add remaining honey and lime juice if you like. Refrigerate until ready to serve. Serve topped with almonds.
