This recipe for Buddha Fruit ripe fruit tray is a classic for the summer and can be served in your fridge or at home.
Ingredients: 3 cups russet potatoes (I used dried) 1/2 cup sweet potatoes, peeled and diced 3 cups carrots, chopped 1 cup zucchini, diced 2 tablespoons olive oil 1/4 cup fresh basil, chopped 4 cloves garlic, minced 1/3 cup sliced walnuts 1/8 cup fresh lemon juice 1/6 cup apple cider vinegar, to taste (or 1/5 cup of juice from apple cider) 3/4 teaspoon salt 2 cups fresh basil leaves Directions: In a large bowl, combine all ingredients except for the basil leaves.
Heat oven to 400 degrees F (175 degrees C).
Lightly coat a rimmed baking sheet with cooking spray.
Place potatoes, carrots, zucchi, and olive oil on the baking sheet.
Cook until tender, about 30 minutes.
Drain, and place the cooked potatoes, zuchinis, and carrots on the prepared baking sheet again.
Sprinkle salt on top of the cooked potato and zucchin.
Bake until golden brown, about 10 minutes.
Recipe Notes: This is a great summer dish for kids.
If you are using zucchinis or carrots instead of potatoes, you can cook them longer and get a much better taste.
If using zuchini or carrots, add 1/10 cup of fresh lemon and 1/12 teaspoon of salt.
Nutrition Information Serving Size: 1/1 cup (180 grams) Serving Size per Serving: Calories: 4, Protein: 3, Carbohydrates: 3 grams, Fiber: 1, Sugar: 0.9, Fat: 0 calories, Protein per serving: Calories from fat: 0, Carbohydrate: 3.6 grams, Dietary fiber: 1.5 grams, Sodium: 17.1 mg, Potassium: 3 mg, Vitamin A: 0%, Vitamin C: 1%, Calcium: 2%, Iron: 0% Serving Size (per serving): Calories: 794, Protein, Fat, Carbs: 20, Fiber, Sugar, Cholesterol: 0 Serving Type: Meal, Desserts, Beverages, Protein Serving Size, Per Serving: Amount Per Serving (1 portion): Calories 0, Protein 0, Fat 1, Carb 0, Fiber 0, Sugar 0, Cholesteatre 1, Vitamin C 0, Calcium 0, Iron 0, Vitamin D 0, Magnesium 0, Phosphorus 0, Sodium 0, Potash 0, Zinc 0