Food and Nutrition


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Summer Fruit Salad

This healthy recipe comes from NDSU Extension Service.


  • 1 c. diced, fresh or frozen strawberries
  • 1 c. cubed watermelon
  • 1 c. pineapple chunks, fresh or canned (in natural juice; do not drain)


Stir fruit together in a medium-sized bowl. Cover and chill. Serve. Refrigerate leftovers or try freezing for a slush.


Makes four servings.

Per serving: 40 calories, 0 grams (g) fat, 11 g carbohydrate and 1 g fiber.

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