Harvest Fruit Salad
  • 1 hard pear (Bosc type), peeled and cubed (150g)
  • 1 crunchy apple (with a pretty color like Pink Lady or Fuji), cubed (160g)
  • 1 cup green grapes, cut in halves (180g)
  • Juice of 1/2 lemon (8g)
SPECIAL CONSIDERATIONS:
Pretty, crunchy and sweet, made with fruits widely available year-round. Makes 3 portions, each with only 25mg of phosphorus!
 Nutritional information 
1 cup portion (165g)
 Phosphorus (mg) 25 
 Potassium (mg) 226 
 Sodium (mg) 2 
 Protein (g) 0.8 
 Sugar (g) 20 
 Carbohydrates (g) 26 
 Water (mL) 139 
 Fibre (g) 2.8 
 Calories 101 
STEP 1: Peel and cut the Bosc pear.
STEP 2: Core and cube the apple.
STEP 3: Toss in the grape halves.
STEP 4: Squeeze the lemon juice and toss; the acid prevents browning.
STEP 5: Enjoy your refreshing, healthy desert.


Renaldietchef.com is not a diet plan. It is a collection of innovative and delicious recipes
to help you attain the personalized nutritional goals set by your doctor and your renal dietitian.
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