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果园鲜果碗

果园鲜果碗
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营养成分表

每份 300 克

% 每日参考值基于 2000 千卡饮食

卡路里 180 kcal
9% DV
总脂肪 1.0g
2% DV
单不饱和脂肪0.2g
多不饱和脂肪0.3g
饱和脂肪0.1g
总碳水化合物 45.0g
15% DV
膳食纤维6.0g
淀粉2.0g
糖35.0g
蛋白质 2.0g
4% DV
植物蛋白2.0g

关于

一碗混合新鲜水果，口感清爽轻盈。

食材

  • mixed fruit 300g

维生素和矿物质

维生素

营养素含量DV%半衰期
生物素2.0mcg7%
胆碱15.0mg3%
叶酸35.0mcg9%
烟酸0.8mg5%
泛酸0.4mg8%
维生素B20.1mg5%
维生素B10.1mg7%
维生素A120.0mcg13%
维生素B60.1mg9%
维生素C60.0mg67%
维生素E1.5mg10%
维生素K20.0mcg17%

矿物质

营养素含量DV%半衰期
钙30.0mg3%
铬1.0mcg3%
铜0.1mcg0%
铁0.7mg4%
镁25.0mg6%
锰0.2mg9%
钼5.0mcg11%
磷45.0mg6%
钾450.0mg10%
硒0.5mcg1%
钠5.0mg0%
锌0.3mg3%

果园水果碗（ assorted fresh fruit ）

前言


这是一道关于新鲜度的练习，而非装饰。水果碗的成败取决于成熟度的精准把握、切面的洁净，以及每一块之间质地的平衡。妥善呈现时，它应当尝起来协调、明亮，并自然完整。

配方要点


  • 菜品类别：水果处理

  • 菜系或来源：当代风格

  • 餐次类型：早餐、清淡甜点或小食

  • 产量：1 碗

  • 每份分量：300 g

  • 准备时间：10 分钟

  • 烹饪时间：0 分钟

  • 总时间：10 分钟

  • 难度：简单


    • 设备


  • 主厨刀

  • 砧板

  • 拌碗

  • 盛碗


    • 配料


    水果


  • 混合水果，成熟且充分冷藏：300 g


    • 做法


  • 1. 检查混合水果，丢弃任何碰伤或过熟的部分。水果必须香气充足、质地结实到足以保持形状，并且完全成熟。

  • 2. 如有需要，将水果修整、去皮、去籽或分瓣，切成便于入口且大小相近的块。力求切口干净，以保留汁水和结构。

  • 3. 将处理好的水果放入拌碗中，轻轻翻拌一到两次，刚好让水果分布均匀而不被压碎。

  • 4. 将水果转入盛碗中，摆放时让颜色和形状保持分明。成品应看起来丰盛但有控制感，碗底不应有多余液体积聚。


    • 装盘与食用


    立即盛入冰镇过的碗中食用。水果应整齐地堆成小丘状，各块之间界限清晰，因天然果汁与新切面而显得光亮。

    专业提示


    使用处于最佳成熟度的水果；这道菜无法掩盖原料品质不佳的问题。将所有水果切成一致大小，这样入口更均衡，呈现也更利落。切好后立即上桌，此时水果冰凉，口感也最为清脆鲜活。
    纯素素食原始人饮食无麸质无乳制品均衡饮食
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