Roasted fruit and coconut salad

Name: Roasted fruit and coconut salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 2.00 mango wedged; 250.00 g strawberries hulled; 5.00 peaches wedges; 5.00 apricots halved; 15.00 ml sunflower oil; 15.00 ml brown sugar; 0.00 coconut fresh, shavings; 250.00 ml water; 125.00 ml fructose; 65.00 ml fresh mint chopped

4 servings Prep: 10 mins, Cooking: 30 mins

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By Food24 November 03 2009

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Ingredients (10)

2.00	mango — wedged
250.00 g	strawberries — hulled
5.00	peaches — wedges
5.00	apricots — halved
15.00 ml	sunflower oil
15.00 ml	brown sugar
0.00	coconut — fresh, shavings

MINT FRUCTOSE SYRUP

250.00 ml	water
125.00 ml	fructose
65.00 ml	fresh mint — chopped

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Method:

Preheat the oven to 220 &degC.
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.