Traditional Indigenous Recipes

Fruit Salad

These desserts are perfect for any time of the year. They are sweet, filling and full of vitamins and minerals. You can prepare a larger amount of fruit on Sunday and have it for the next three days.

New World Ingredients:

½-1 cup each of:

Black raspberry
Blueberry
Concord grapes
Papaya
Passion fruit
Pineapple
Strawberries

Options:

1 tablespoon natural peanut butter dolloped on top
3 T sunflower seeds
3 T chopped pecans
1 ripe (but not squishy) mango, peeled, deseeded and cubed
1 banana-sliced into thin sections (like quarters)
Old World Ingredients
1 apple chopped
1 orange, peeled, seeded and sectioned; a can of drained Mandarin oranges works well when you are in a hurry
1 cup of sweet, unseeded grapes

Options:
1 cup low-fat vanilla yoghurt
3 tablespoons raisins
3 T chopped walnuts

Chop fruits into desirable pieces (cubed, sliced, etc.) and put in large serving bowl.
Cover leftovers tightly and refrigerate. You’ll need to eat it within two days.