How To Make Fruit Salad That Stays Fresh For Days

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🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup is lower on the glycemic index.

coconut flakes

🥗Healthier: toasted almonds

💰Cheaper: sunflower seeds

Toasted almonds add crunch without the coconut flavor.

Wash all the fruit thoroughly.

Peel the mangoes and oranges.

Chop the mangoes into cubes.

Cut off the bottom and top of the orange and slice around to remove the peel, then chop into cubes.

Set up a bowl with a fine mesh strainer to catch the juice from the oranges.

Squeeze all the juice from the orange pieces into the strainer, including the juicy sides.

Measure out one third of a cup of orange juice.

Add about a tablespoon of lemon juice to the orange juice.

Add a tablespoon and a half of sugar to the orange and lemon juice mixture to create a syrup.

Bring the syrup ingredients to a rolling boil and cook on high heat for about five minutes until it thickens and becomes syrupy.

Set the syrup aside to cool before adding it to the salad.

Chop the apples just before adding them to the salad to prevent browning.

Pour the syrup over the chopped apples immediately after chopping them.

Add the blueberries to the bowl with the other fruits.

Mix all the fruits together gently.

Add the bananas right before serving to prevent them from getting mushy.

Equipment Needed

Spice Level:

Dietary