A Refreshing Fruit Salad with Glazed Carrots

Roxanne Moore from the Sodexo corporation, along with her young assistant, Tyler, is here to show you how to have a refreshing salad and other snacks created with a mixture of fruits and vegetables.

Orange is popular

This video in particular emphasizes not just fruits and vegetables, but fruits and vegetables that are orange. That’s right, the color orange! Why is orange significant? Moore has the answer: if the fruit or vegetable has a deep and rich color, it’s going to be far healthier than fruits or vegetables with colors that aren’t as pronounced: the food element is packed with nutrients.

Colorful fruits and vegetables like carrots, oranges, and sweet potatoes, are great sources of rich and extremely powerful nutrients. And it’s not just about the color being deep and pronounced: fruits and vegetables that are orange in color have a little something that’s extra: they contain beta-carotene.

The term beta-carotene comes from two Greek words: carota (that means carrot) and beta. Beta-carotene is the yellow/orange pigment giving vegetables and fruits their rich colors. So… what? What’s the point? Why should health-conscious people want to consume beta-carotene? It’s pretty clear: our bodies convert beta-carotene into vitamin A (retinol). And why does vitamin A matter? People need it for healthy skin and mucus membranes; it also supports immune systems and provide good eye health and vision.

Orange fruit salad

Young Tyler is going to demonstrate the recipes used in this segment. He notes that he’s going to demonstrate two, one that’s for an easy (and gluten-free) orange fruit salad, and a second recipe for orange-glazed carrots (which presumably gives a double hit of beta-carotene).

Tyler tells viewers to start the fruit salad by combining 16 ounces of cottage cheese with nine ounces of Cool-Whip. When those have been combined, stir in 15 ounces of a drained fruit cocktail, along with 15 ounces of chunk pineapple, 15 ounces of sliced peaches, 15 ounces of mandarin oranges, two sliced bananas, and six ounces of orange Jell-O crystals. That’s all there is to it! All you have to do now is chill the salad in the refrigerator for about half an hour—and then spoon it into individual dessert cups to serve.

Orange glazed carrots

Tyler’s second recipe also offers a lot of beta-carotene through the oranges and then adds even more through the carrots. Moore adds that this recipe that is low-calorie and gives people all the right nutrition to stay healthy: lots and lots of vitamin A and vitamin C are included in this delicious dish!

Tyler notes that you want to begin by filling a large pan half-full of water and putting it on the stove to boil. Meanwhile, take a smaller pan and heat one cup of orange juice. Keep an eye on the juice, because you don’t want to over-cook it. All you want is for it to thicken and reduce to about half its starting volume.

Once the water begins to boil, add one pound of fresh (preferably) or frozen sliced carrots (a lot of vitamins are lost when a vegetable is frozen, so fresh is always a better option). Cook the carrots until they’re slightly soft but not squishy (between seven and 10 minutes). Drain the carrots and rinse them.

Put the carrots into a medium-sized bowl, and add ¼ t. salt, ½ t. dried basil, a pinch of pepper and the reduced orange juice. Mix them all lightly together; add additional seasoning if you feel they’re needed.