High-fiber Fruit Sample

Adapted from FruitsandVeggiesMatter.gov, Centers for Disease Control and Prevention, Produce for Better Health Foundation

Nutrition Facts

Serving Size	¼ of recipe
Calories	160
Calories from Fat	5
Total Fat	0 g
Saturated Fat	0 g
Cholesterol	0 mg
Sodium	0 mg
Total Carbohydrate	39 g
Dietary Fiber	5 g
Sugars	22 g
Proteins	2 g
Vitamin A	8% DV
Vitamin C	110% DV
Calcium	2% DV
Iron	4% DV

Percent Daily Values (DV) are based on a 2,000 calorie diet.

Servings and Times

Servings	4
Preparation Time	10 minutes

Cups of Fruits and Vegetables Per Person: 3.0

Ingredients and Preparation

Ingredients	Measures
Pitted prunes	12 (about ½ cup)
Bananas, sliced	2
Small green apples, cored and sliced	2
Fresh pineapple, quartered	2 slices
Orange, sliced	1
Strawberries	8
Mint springs

Directions
Arrange fruits on 4 individual plates, dividing equally.
Garnish each plate with mint sprig.

Diabetic Exchange
Fruit: 3; Vegetables: 0; Meat: 0; Milk: 0; Fat: 0; Carbs: 0; Other: 0
Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. Exchanges are rounded up or down to equal whole numbers. Therefore, partial exchanges are not included.

Source
California Prune Board

Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.