Get three of your fruit servings from this colorful dessert.
Author: Centers for Disease Control and Prevention, adapted by Family Health Network Staff
Suggestions: A champagne mango is smaller than the common mango and is free from the fibers. If not available, then use a small mango.
Serves: 6 person(s)
Preparation Time: 10 mins
1 Tbsp lemon juice
1/4 tsp vanilla extract
2 Tbsp unpacked brown sugar
3 large clementines
1 large grapefruit
1 champagne mango, peeled and diced
2 Tbsp honey
3 Tbsp brewed unsweetened orange tea
2 Tbsp chopped walnuts
1 Tbsp crushed mint leaves
Preheat broiler to high and place the sugar topped bananas under the broiler for 2 to 3 minutes until they are well caramelized. Remove from the broiler and cool for 1 minute before removing from the pan.
FRUIT SALSA: Peel the clementines and grapefruit. Cut between the membranes to separate the segments and remove the seeds. Place in a bowl and add the mango. Add the honey, tea and nuts, mix well and chill.
To serve, divide the fruit salsa into small bowls. Place two halves of banana brulee in each bowl, and garnish with fresh mint.
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