Our Occupational Therapists have put together some easy to read and follow recipes. This week we bring you yummy fruit salad.
|1 Orange||Chopping board and knife|
|2 Kiwi fruit||Large bowl|
|1 Punnet fresh strawberries||Spoon to serve|
|1 Punnet fresh blueberries||Ice cream scoop|
|1 Can of pineapple||Stirring spoon|
|1 Scoop of vanilla ice cream (optional)|
- Wash hands with soap and water
- Clear bench
- Gather all of the ingredients
- Gather all of the cooking equipment
- There is a lot of chopping in this recipe. Use safe knife techniques and ask for help if needed.
- Carefully cut the orange into segments and remove the pith. When removed, chop the orange segments into bite size pieces. Add to the large bowl
- Cut the ends off the kiwi fruit. Carefully slice away the kiwi skin. Chop the kiwi into cubes. Add to the large bowl
- Wash the strawberries, remove the green stalk and slice them in to pieces. Add to bowl
- Wash the blueberries, and then add straight into the large bowl
- Open the can of pineapple. Pour a small amount of the pineapple juice into the large bowl. Then use a colander to strain the pineapple from the juice (you can save the juice to drink later if you like). Add the pineapple to the large bowl
- Peel the banana. Slice the banana and add to the large bowl
- Stir the fruit salad and then serve in smaller bowls
- If you desire, you can add a scoop of vanilla ice cream or greek yogurt to finish. Enjoy!!
- Fridge for 2 days. You can eat the leftovers the next day
- Do not freeze
Flyer- Recipes Fruit Salad Flyer- Recipes Fruit Salad to print and keep at home.
This recipe has been adapted from a recipe published on Taste.com.au
This recipe and many others have been created for our move, feel, connect well group promoting positive health, wellbeing and social connections during COVID-19 and beyond. To join the group visit Facebook or for more details check out: move, feel, connect well.