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Skål med sæsonens frugt

Skål med sæsonens frugt
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Næringsindhold

Pr. portion på 300 g

% daglig værdi baseret på en kost på 2000 kcal

Kalorier 180 kcal
9% DV
Fedt i alt 1.0g
2% DV
Enkeltumættede fedtsyrer0.2g
Flerumættede fedtsyrer0.3g
Mættede fedtsyrer0.1g
Kulhydrat i alt 45.0g
15% DV
Kostfibre7.0g
Stivelse2.0g
Sukkerarter36.0g
Protein 2.0g
4% DV
Vegetabilsk protein2.0g

Om

En skål med blandet, frisk frugt serveret som en let snack eller dessert.

Ingredienser

  • mixed fruit 300g

Vitaminer & mineraler

Vitaminer

NæringsstofMængdeDV%Halveringstid
Biotin2.0mcg7%
Cholin15.0mg3%
Folat35.0mcg9%
Niacin0.8mg5%
Pantothensyre0.5mg10%
Riboflavin0.1mg5%
Thiamin0.1mg7%
Vitamin A120.0mcg13%
Vitamin B60.1mg9%
Vitamin C60.0mg67%
Vitamin E1.5mg10%
Vitamin K20.0mcg17%

Mineraler

NæringsstofMængdeDV%Halveringstid
Calcium30.0mg3%
Chrom1.0mcg3%
Kobber0.1mcg0%
Jern0.7mg4%
Magnesium25.0mg6%
Mangan0.2mg9%
Molybdæn5.0mcg11%
Fosfor45.0mg6%
Kalium550.0mg12%
Selen0.5mcg1%
Natrium5.0mg0%
Zink0.3mg3%

Sæsonens frugtskål

Indledning


En frugtskål lykkes kun, når frugten er valgt og håndteret med disciplin. Her får den naturlige sødme, syre og duft fra blandet frugt lov til at stå tydeligt frem, mens udskæring og anretning giver retten klarhed og elegance. Det er en enkel tilberedning, men den kræver præcision i modenhed, tekstur og præsentation.

Grundoplysninger om opskriften


  • Retkategori: Frugttilberedning

  • Køkken eller oprindelse: Moderne

  • Rettype: Morgenmad, let dessert eller snack

  • Udbytte: 1 portion

  • Portionsstørrelse: 300 g

  • Forberedelsestid: 10 minutter

  • Tilberedningstid: 0 minutter

  • Samlet tid: 10 minutter

  • Sværhedsgrad: Nem


  • Udstyr


  • Skærebræt

  • Urtekniv

  • Røreskål

  • Serveringsskål


  • Ingredienser


  • Blandet frugt, moden og godt afkølet: 300 g


  • Fremgangsmåde


  • 1. Inspicér den blandede frugt omhyggeligt. Fjern eventuelle stødte eller alt for bløde stykker, og trim og rens derefter frugten efter behov, så kun sund, moden frugt er tilbage.

  • 2. Skær frugten i pæne, ensartede stykker, der egner sig til en skål. Sigt efter ens størrelse, så teksturen er afbalanceret fra første skefuld til den sidste.

  • 3. Kom frugten over i en røreskål, og vend den forsigtigt en eller to gange for at fordele stykkerne uden at mase dem.

  • 4. Læg frugten i en serveringsskål med en let højde og synlig variation i farve og form. Den færdige frugt skal se frisk, glinsende og intakt ud.


  • Anretning og servering


    Servér straks i en afkølet skål. Hold sammensætningen løs og naturlig, så frugten hviler i en ren lille bunke, der tydeligt viser dens farve og friskhed.

    Faglige noter


    Brug frugt på sit højeste modenhedspunkt; umoden frugt vil smage spinkelt, mens overmoden frugt vil falde sammen og gøre skålen mat. Skær med tilbageholdenhed, og undgå overdreven håndtering, som ødelægger både tekstur og udseende.
    VeganskVegetariskGlutenfriMælkefriPaleoMiddelhavsdiætBalanceret
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