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Fruit Baskets

Miss.India's picture
  Boiled potatoes 3 Small
  Tomatoes 3 Small
  Cucumber 1 , cut into 1 1/2" long pieces
  Olive oil 2 Tablespoon
  Canned chickpeas/Boiled kabuli channas 1 Cup (16 tbs)
  Pomegranate kernels 1⁄2 Cup (8 tbs)
  Grapes 1⁄2 Cup (8 tbs), cut each into half
  Peas 1⁄2 Cup (8 tbs) (Boiled Or Frozen)
  Lemon juice 2 Teaspoon
  Mustard 2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Salt To Taste
  Honey 1⁄2 Teaspoon (To Taste)

1. Peel the boiled potatoes. Cut each potato into 2 halves. Scoop out each piece with the help of a scooper or knife to get hollow cups. Sprinkle some lemon juice, olive oil, pepper and salt in the potato cups and rub well on the inside as well as out side surface. Keep aside.
2. Cut the tomato into halves and scoop out the filling. Similarly scoop out the cucumber pieces with a knife or scooper, keeping the base intact. Sprinkle some lemon juice and salt in the cups. Rub inside as well as on the outer surface.
3. For the filling, mix all ingredients in a bowl. Check the filling and make it to your taste. Keep aside.
4. Fill each hollowed vegetable with this filling, heaping it a little. Serve.

Recipe Summary

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 132 Calories from Fat 42

% Daily Value*

Total Fat 5 g7.3%

Saturated Fat 0.62 g3.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 148.3 mg6.2%

Total Carbohydrates 20 g6.7%

Dietary Fiber 4 g16%

Sugars 5.1 g

Protein 4 g7.7%

Vitamin A 7.7% Vitamin C 23.3%

Calcium 4.1% Iron 15.1%

*Based on a 2000 Calorie diet

Fruit Baskets Recipe