Roasted fruit and coconut salad

Recipe from: 3/1/2004 12:00:00 AM

Ingredients 11
Servings 4
Time 10 minutes

Ingredients

  • 2
    mangoes, cut into wedges
  • 250
    g
    strawberries, hulled
  • 5
    dessert peaches, cut into wedges
  • 5
    apricots, halved
  • 15
    ml
    sunflower oil
  • 15
    ml
    brown sugar
  • fresh coconut shavings
  • MINT FRUCTOSE SYRUP
  • 250
    ml
    water
  • 125
    ml
    fructose
  • 65
    ml
    mint, chopped
 

Method

30 minutes
 
Preheat the oven to 220 °C.
Wash all the fruit and pat dry with a cloth.
Place the fruit on a baking sheet, brush with sunflower oil and sprinkle with brown sugar.
Roast for 20 to 30 minutes or until fruit is soft and lightly browned.
Place coconut shavings on a baking sheet and roast until golden brown.
MINT FRUCTOSE SYRUP:
Bring the water and the fructose to the boil.
Simmer over low heat until the liquid becomes syrupy.
Remove from the heat and stir in the mint.
Drizzle over warm fruit and top with roasted coconut shavings.
 

Read more on: roast  |  fruit
 

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