|1/4 cup / 50 ml||maple syrup|
|1/4 cup / 50 ml||freshly squeezed lemon juice|
|2 cups / 500 ml||diced mango|
|1 cup / 250 ml||sliced kiwi|
|1 cup / 250 ml||diced pineapple|
Combine maple syrup and lemon juice in saucepan; bring to a boil over high heat. Boil for 3 minutes. Remove from heat and cool.
In a large bowl, toss together mango, kiwi and pineapple. Drizzle with cooled lemon maple glaze; garnish with mint leaves. Serve immediately.
Per 1 cup (250 ml) fruit with 1 tbsp (15 ml) glaze: 156 cal, 1 g pro, 1 g total fat (0 g saturated fat), 40 g carb, 3 g fibre, 0 mg chol, 5 mg sodium
Source: Leslie Beck's Healthy Kitchen