FRUITY SNACK

Fruit snack is a processed snack food made from fruit, sugar, and/or other natural and artificial flavors and colors. Many fruit snacks are high in vitamin C. They tend to be more healthy than candy but less healthy than actual fruit. Fruit snacks are often packed in lunches for children to bring to school.
NOTE: We generally think of fruit as a healthy snack, but some of nature’s bounty can be higher in calories than you think. However, if you choose your fruits wisely, sticking to snacks that are 100 calories or fewer, you can indulge in these sweet treats without guilt.
BENEFITS:
Fruit is the ideal healthy snack food for us. It satisfies those cravings for something sweet while being free of added sugar and is high in fiber and vitamins. Serving chilled colorful fresh fruit, peeled or chopped up, makes it fun and easy to eat.
SOME QUICK RECEPIES:
Traffic Lights:
Thread cubed kiwi fruit (or honeydew melon), pineapple (or banana) and
1 strawberry (or watermelon) onto a paddle pop stick. Brush with orange juice
To prevent discoloring.
Fruit Bags:
Served sliced watermelon, fresh pineapple, grapes, orange segments or sliced
Apple with lemon juice in snap lock bags.
Melon Balls:
Place watermelon, honeydew and rock melon balls into small plastic bags
(Or if preferred roughly chop).
Mango Cheeks (Cheeky Mango)
Slice mango cheeks, cut crises cross, turn open and serve.
Fruity Cones:
Cut up fresh fruit in a variety of colors. Drain and serve in square ice cream
Cones (immediately to prevent the cones going soggy). Optional: top with a dollop
Of low fat yoghurt.
Stewed / Canned fruits:
Serve unsweetened canned fruit in natural juice in a cup topped with low fat
Custard or yoghurt. Pre-packaged single-serve fruit tubs make easy snacks for
The canteen.
Fruit Jelly Cups:
Cover tinned or fresh fruit with jelly in a shallow dish and set. Chop into cubes
And serve in ice cream cones with a fork. Alternatively, set the fruit and jelly
In individual plastic cups.
Banana Blizzard:
Thread a banana on a paddle pop stick, dip in low fat custard or yoghurt and/or
Roll in coconut.
Dried Fruit Salad:
Soak a variety of different dried fruits such as dried apple rings, dried
apricots, prunes and raisins in hot water overnight or until plump. Serve on own
or with low fat custard or yoghurt. Great in winter as fruit can be served warm.
BETTER SOURCE OF ENERGY AND VITAMINS:
Fruits and non-starchy vegetables are generally good sources of vitamins, minerals and other healthy compounds such as anti-oxidants. Different fruits and vegetables are rich in different nutrients, and the United States Department of Agriculture (USDA) recommends consumption of between 5 and 13 servings of a variety of fruit and vegetables per day, depending on the specific individual’s needs. According to the Food and Drug Administration, a diet that is high in fiber can reduce a person’s risk of certain cancers, diabetes, digestive disorders, and heart diseases, as well as aid weight management. Furthermore, vitamins and minerals are widely recognized as part of a healthy diet, and antioxidants may reduce the risk of heart disease and cancer.
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