Baked fruit salad

This is perfect for transforming pieces of fruit that are getting a bit weary and creating a superb winter dessert.

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2 each eating apples, pears, cored and chopped.

2 bananas, peeled and chopped.

1 fresh pineapple, skin and core removed, chopped.

2 oranges, zest and juice only.

1 mango, peeled, stone removed, chopped (optional).

1 Galia melon, seeds and skin removed, chopped (optional).

1 kiwi fruit, peeled and chopped (optional).

2 handfuls sultanas or raisins.

2 handfuls each dried dates and figs, chopped.

3-star anise.

2 sticks cinnamon.

About 250ml apple or other fruit juice.


Place all the prepared fruit, dried fruit, zest, juice and spices in an oven [proof dish and cover with foil.

Cook in a pre-heated oven at 160C, Gas 4 for one hour.

Reduce heat to 140C/Gas 1 for a further hour.

Serve hot and reheat leftovers in the microwave on another day.

My Tips:

Use a tin of pineapple in juice if the prospect of using a fresh one is too terrifying.

Vary the fruit according to what you have available.   I’ve added a jar of bottled cherries, an extra apple or pear, a handful of frozen raspberries.

If you have a spare vanilla pod, throw it in.

I don’t add sugar but perhaps some honey?

You could reduce the amount of juice and top with a crumble mix.   The proportions for my basic mix are: 2 oats:1 butter: 1 soft brown sugar/honey: 1 crushed hazelnuts.   Rub together and keep a bag in the freezer for ready use.

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© 2024 - Penny Melville-Brown
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