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Roasted Summer-Fruit Salad

Yield 6 servings (serving size: 1/2 cup)
Serve this unusual fruit salad as a side dish with pork or ham.

Ingredients

  • 1 1/2 cups sliced peeled papaya
  • 1 1/2 cups sliced peeled peaches or nectarines
  • 3/4 cup cubed peeled ripe mango
  • 1 tablespoon fresh lime juice
  • 1 tablespoon margarine, melted
  • 1 teaspoon sugar
  • 6 tablespoons balsamic vinegar

Nutrition Information

  • calories 66
  • caloriesfromfat 27 %
  • fat 2 g
  • satfat 0.4 g
  • monofat 0.9 g
  • polyfat 0.6 g
  • protein 0.6 g
  • carbohydrate 12.8 g
  • fiber 1.6 g
  • cholesterol 0.0 mg
  • iron 0.2 mg
  • sodium 24 mg
  • calcium 14 mg

How to Make It

  1. Preheat oven to 475°.

  2. Place fruit in an 11 x 7-inch baking dish. Combine lime juice and margarine. Drizzle over fruit; sprinkle with sugar. Bake at 475° for 10 minutes.

  3. Bring vinegar to a boil in a small saucepan, and cook 3 minutes or until vinegar is reduced to 1 1/2 tablespoons. Drizzle vinegar reduction over roasted fruit, and toss gently.