Great for barbeques and picnics, a layered salad in a jar is quick and easy to make and you can use any fresh fruit!
Fruit Salad in a Jar
Great for barbeques and picnics, a layered salad in a jar is quick and easy to make and you can use any fresh fruit in season!
Print Recipe
Equipment
- Jar with a lid or a non-breakable, clear, seal-able container.
Ingredients
- 2 cups pineapple canned in 100% juice
- 2 cups strawberries washed and cut into quarters
- 2 cups mango washed, peeled, and sliced
- 2 cups blueberries washed
- 1/4 cup apple juice no sugar added
- 1 tablespoon lime or lemon juice
Instructions
- Wash hands before preparing food.
- After peeling, coring, and cutting your fruit, layer into jars.
- In a small bowl, combine apple juice and lime juice.
- Pour juice mixture over fruit into each jar.
- Cover with lids tightly if transporting to another place such as a barbecue or picnic.
- Lightly shake jar to coat fruit with juices.
Notes
Store in fridge for up to 3 days.
Note: If you are traveling, you could also use a non-breakable, clear, seal-able container.
Note: If you are traveling, you could also use a non-breakable, clear, seal-able container.
Nutrition Facts
Fruit Salad in a Jar
Serving Size
0.5 cup
Amount per 1 Serving
Calories
82
% Daily Value*
Fat
1
g
2
%
Saturated Fat
1
g
6
%
Sodium
2
mg
0
%
Carbohydrates
21
g
7
%
Fiber
3
g
13
%
Sugar
16
g
18
%
Protein
1
g
2
%
Calcium
19
mg
2
%
Iron
1
mg
6
%
Potassium
208
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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