Ingredients:
- 1 mango, peeled seeded and cut into small pieces
- 2 tsp gingerroot, minced fresh
- additional mint leaf (to garnish )
Directions:
- Combine barley, orange juice, grated orange peel and salt in saucepan. Bring to boil. Reduce heat to low; cover and cook 45 minutes or until barley is tender and liquid is absorbed. Cool barley to room temperature.
- In medium bowl, combine papaya, mango, pineapple, mint, lime juice, honey and ginger root. Chill to blend flavors.
- Stir 1 cup chilled fruit mixture into cooled barley. Pack barley mixture into 6 custard cups; chill.
- To assemble salads, turn out packed barley mixture onto individual salad plates and spoon additional fruit mixture around each.
- Garnish with fresh mint leaves and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 240.01 Kcal (1005 kJ) | ||
| Calories from fat | 5.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.61g | 1% | |
|---|---|---|---|
| Sodium | 108.77mg | 5% | |
| Potassium | 610.12mg | 13% | |
| Total Carbs | 53.7g | 18% | |
| Sugars | 25.75g | 103% | |
| Dietary Fiber | 8.5g | 34% | |
| Protein | 5.58g | 11% | |
| Vitamin C | 97.2mg | 162% | |
| Vitamin A | 0.7mg | 22% | |
| Iron | 79.3mg | 441% | |
| Calcium | 65.6mg | 7% | |
| Amount Per 100 g | |||
| Calories | 88.52 Kcal (371 kJ) | ||
| Calories from fat | 2.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.23g | 1% | |
|---|---|---|---|
| Sodium | 40.12mg | 5% | |
| Potassium | 225.03mg | 13% | |
| Total Carbs | 19.8g | 18% | |
| Sugars | 9.5g | 103% | |
| Dietary Fiber | 3.13g | 34% | |
| Protein | 2.06g | 11% | |
| Vitamin C | 35.9mg | 162% | |
| Vitamin A | 0.2mg | 22% | |
| Iron | 29.3mg | 441% | |
| Calcium | 24.2mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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