A Crisp And Cool Fresh Fruit Salad

Diana Helfand
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Wednesday - July 18, 2007
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Many a ballerina dreams of being Cinderella and marrying her Prince Charming. Dancers from all over the U.S. and from Japan are converging at Ballet Hawaii’s studios in the Dole Cannery this weekend for the annual Summer Intensive. This year’s program will conclude with Victoria Morgan’s production of Cinderella, danced to the music of Prokofiev and played by the Honolulu Symphony under the baton of guest conductor Carmon De Leon. Victoria is celebrating her 10th anniversary as artistic director of the Cincinnati Ballet and is bringing her choreography, costumes and sets with her for the production, which will be presented Aug. 11 and 12 at the Blaisdell Concert Hall. She’s even bringing prima ballerina Janessa Touchet from New Orleans, who will dance as Cinderella. The Sunday matinee offers a special treat: a Royal Tea with costumed performers after the ballet, and a chance to take photographs of aspiring ballerinas and fans with their favorite storybook characters. Ballet Hawaii has all the information on tickets and the special party, as well as its class schedule if you or your child would like to get into dancing, so call 521-8600.


Ballet dancers are athletes, so here’s a healthy recipe dedicated to them.

Try this delicious salad; it’s refreshing on a hot summer evening for dessert after a barbecue. I like to leave the peel on fruit, as it does contain nutrients and some fiber. With the use of pesticides, and wax to preserve fruit, it is a good idea to wash it well. You can use some dishwashing liquid, but make sure you rinse thoroughly. Strawberries also must be washed well to get rid of any pesticide residue. If you prefer a more tangy salad, substitute Granny Smith apples for the Delicious apples. You may also substitute different fruit-flavored yogurts and use almonds, walnuts or a combination of nuts. Get creative!

HEAVENLY SUMMER FRUIT SALAD

* 1 cup sliced fresh strawberries * 3 medium kiwis, peeled cut into small pieces
* 2 medium bosc pears, wash well, core and cut into small pieces
* 3 medium Delicious apples, wash well, core, and cut into small pieces
* 1 cup green or red seedless grapes, cut in half
* 1 11-ounce can mandarin oranges, drained
* 2 8-ounce containers low-fat strawberry yogurt, mixed with 1 teaspoon ground cinnamon
* 1 cup mini marshmallows
* 1/4 cup chopped pecans

Toss fruit together until blended well. Add yogurt and gently fold into fruit. Gently fold in marshmallows and sprinkle with chopped nuts.

Makes eight servings.

Approximate Nutrition Information Per Serving:

Calories: 220 Fat: 2 grams Cholesterol: 1 milligram Sodium: 45 milligrams

(Diana Helfand, author of “Hawaii Light and Healthy” and “The Best of Heart-y Cooking,” has taught nutrition in the Kapiolani Community College culinary arts program.)

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