Cup filled with a colorful and Spicy Fruit Salad.

Hands On:

15 minutes

Total Time:

15 minutes

Serves:

Ingredients

½ cup Hy-Vee orange marmalade
1 tbsp Lola’s original hot sauce
2 medium mangos, peeled and pitted
½ cup chopped fresh mint leaves
4 Hy-Vee Short Cuts pineapple spears
2 tbsp Mesa Rosa chipotle southwest smoky blend, divided
1 cup Basket & Bushel blueberries
1 (13-oz.) container Hy-Vee Short Cut watermelon, cut into 1-in. chunks
2 kiwis, peeled and each cut into 8 wedges
Lime wedges, for serving

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Preparation

Stir together orange marmalade and hot sauce in a small bowl; set aside.

For fruit, cut each mango half lengthwise into 3 or 4 slices. Roll one-half of each mango slice in mint to coat; set aside. Sprinkle one-half of each pineapple spear with 1 Tbsp. chipotle blend; set aside. Place blueberries in a small bowl; sprinkle with remaining 1 Tbsp. chipotle blend and toss.

To assemble, arrange in each of 4 (10-oz.) Simply Done clear plastic cups, mango slices with mint ends up, pineapple spears with chipotle ends up, watermelon chunks, kiwi wedges and blueberries. Drizzle each with 2 Tbsp. marmalade mixture. Serve with lime wedges, if desired.

Nutrition Facts

Serves: 4

Amount Per Serving
Calories:		73
% Daily Value*
Total Fat: 0g		0%
	Saturated Fat: 0g
	Trans Fat: 0g
Cholesterol: 0mg		0%
Sodium: 155mg		7%
Total Carbohydrate: 18g		7%
	Dietary Fiber: 2g	5%
	Sugars: 14g	28%
Protein: 1g		2%