Work plan
10 min preparation
Calories per serving: 90
Nutritional advice
Lychees, oranges and watercress are all rich sources of vitamin C. Fresh lychees will provide three times the recommended daily adult intake, but considerably less if canned are used
Ingredients
350g fresh or canned lychees
3 medium oranges
1 bunch of watercress
Method
1. Peel and halve the lychees and remove the stones. Remove the peel and pith from oranges and slice, reserving any juice.
2. Arrange the fruit on individual serving-plates on beds of watercress. Pour over the reserved juice and chill before serving.
Tips
If you omit the watercress, this recipe can be served as dessert salad, adding a few strawberries if they are in season.
Storage
Unsuitable for storage.
10 min preparation
Calories per serving: 90
Nutritional advice
Lychees, oranges and watercress are all rich sources of vitamin C. Fresh lychees will provide three times the recommended daily adult intake, but considerably less if canned are used
Ingredients
350g fresh or canned lychees
3 medium oranges
1 bunch of watercress
Method
1. Peel and halve the lychees and remove the stones. Remove the peel and pith from oranges and slice, reserving any juice.
2. Arrange the fruit on individual serving-plates on beds of watercress. Pour over the reserved juice and chill before serving.
Tips
If you omit the watercress, this recipe can be served as dessert salad, adding a few strawberries if they are in season.
Storage
Unsuitable for storage.
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