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The Cancer Project
TCP Weekly Recipe

June 30, 2008 Print Friendly


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Dear Cancer Project supporter,

This colorful fruit salad would be a great dessert at any Independance Day BBQ! It may be made up to a day in advance if you add the banana just before serving. Fruit-sweetened desserts not only satisfy a sweet tooth, but they’re full of healthy antioxidant-rich foods. In this case, you’re better off opting FOR dessert!


Makes about 4 1-cup servings

2 oranges, peeled and chopped
2 cups pineapple chunks
1 banana, sliced
1/4 cup shredded coconut
2 to 4 tablespoons dried cranberries
1 tablespoon orange juice concentrate
1/2 teaspoon almond extract
1 tablespoon water

Place oranges, pineapple, banana, coconut, and cranberries in a medium bowl. In a small bowl, mix orange juice concentrate, almond extract, and water. Pour over fruit and toss to mix.

Nutrition Information

Per 1-cup serving:
188 calories
2.4 g fat
1.9 g saturated fat
11.5% calories from fat
0 mg cholesterol

1.8 g protein
43.3 g carbohydrate
35.3 g sugar
3.9 g fiber

17 mg sodium
49 mg calcium
0.7 mg iron
61.5 mg vitamin C
88 mcg beta-carotene
0.3 mg vitamin E

This recipe is a preview from the upcoming NEW EDITION of
The Survivor's Handbook: Eating Right for Cancer Survival.

View The Cancer Project Recipe of the Week Archive.

Resources | Protective Foods


The Cancer Project

Advancing cancer prevention and survival
through nutrition education and research.

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