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This refreshing medley has become a family favorite for breakfast and brunch. You could even serve the fruit with a slice of cake and dollop of whipped cream for a scrumptious dessert.
This recipe is:
Quick
Nutritional Facts 3/4 cup equals 151 calories, 1 g fat (trace saturated fat), 0 cholesterol, 69 mg sodium, 38 g carbohydrate, 2 g fiber, 1 g protein.
Originally published as Anise Fruit Bowl in Country Woman Christmas Annual 2009, p31
Banana BasicsLook for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.
Look for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.
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