Baked Curried Fruit

  • Serves: Severs 4


When the weather turns cold, serve this spicy fruit for brunch or instead of salad at dinner. It’s excellent with baked ham or pork tenderloin.


15-ounce can peaches in fruit juice
14.5-ounce can Bing cherries in heavy syrup
15.25-ounce can pineapple chunks in their own juice
11-ounce can mandarin oranges in water or light syrup
Vegetable oil spray
1/2 cup firmly packed light brown sugar
1/2 tablespoon curry powder
Juice of 1 medium lemon (about 2 tablespoons)
1 tablespoon plus 1 teaspoon light tub margarine

Cooking Instructions

Put a colander in a large bowl to collect the liquid that will drain out. (Make sure the colander will not sit in the drained juices.) Pour the peaches, cherries, pineapple, and mandarin oranges into the colander. Cover and refrigerate for 1 hour, or until all the juice has drained.

Preheat the oven to 300°F. Lightly spray a shallow 12x8x2-inch casserole dish with vegetable oil spray. Spoon the fruit into the dish.

In a small bowl, stir together the brown sugar and curry powder. Sprinkle over the fruit.

Nutritional Analysis
Per serving
Calories Per Serving
Total Fat
1 g
Saturated Fat
Trans Fat
Polyunsaturated Fat
Monounsaturated Fat
.5 g
31 mg
39 g
2 g
34 g
1 g

Dietary Exchanges

Dietary Exchanges: 1 fruit, 1 1/2 other carbohydrate

This recipe is reprinted with permission from The New American Heart Association Cookbook, Seventh Edition, Copyright © 2004 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.