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Ingredientes
- 10 x strawberries stems removed, and cut into 1/4" pcs
- 1 x cherimoya peeled, seeded, and diced in 1/4" pcs
- 1 tsp minced mint
- 1/2 c. orange juice
- 2 Tbsp. lime juice
- 2 Tbsp. butter
- 1 Tbsp. grated panela or possibly piloncillo (if not available, use brown sugar)
- 3 x bananas peeled, and cut in 1/2" rings
- 1/4 c. spiced rum
Direcciones
- In a bowl, combine the strawberries, cherimoyas, mint, orange juice, and lime juice. Mix well and set aside.
- In a medium non-stick pan, heat over medium heat. Add in the butter. When the butter has melted, add in the panela and cook for 3 min. Cook till the panela has dissolved completely into the butter then add in the bananas. Cook for 3 min longer then add in the rum away from the heat. Cook for 2 min. Coat the bananas well with the rum butter sauce.
- Transfer the bananas and sauce to a plate and top with strawberry and cherimoya salsa.
- This recipe yields 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 356g | |
| Recipe makes 2 servings | |
| Calories 390 | |
| Calories from Fat 112 | 29% |
| Total Fat 12.79g | 16% |
| Saturated Fat 7.43g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 89mg | 4% |
| Potassium 885mg | 25% |
| Total Carbs 55.45g | 15% |
| Dietary Fiber 6.0g | 20% |
| Sugars 19.33g | 13% |
| Protein 3.9g | 6% |
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