Options

Format:
Include:
PRINT
See more
Roasted Summer-Fruit Salad

Roasted Summer-Fruit Salad

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

Cooking Light SEPTEMBER 1997

  • Yield: 6 servings (serving size: 1/2 cup)

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.

Nutritional Information

Amount per serving
  • Calories: 66
  • Calories from fat: 27%
  • Fat: 2g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 0.6g
  • Protein: 0.6g
  • Carbohydrate: 12.8g
  • Fiber: 1.6g
  • Cholesterol: 0.0mg
  • Iron: 0.2mg
  • Sodium: 24mg
  • Calcium: 14mg
advertisement

Go to full version of

Roasted Summer-Fruit Salad recipe

advertisement