Roasted Summer-Fruit Salad

recipe
Serve this unusual fruit salad as a side dish with pork or ham.
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Yield:

6 servings (serving size: 1/2 cup)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

Preheat oven to 475°.

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.

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.

Note:

September 1997
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