Hot Curried Fruit Bake
A warm, flavorful baked fruit dish with curry and brown sugar, perfect for family gatherings or special occasions, offering a sweet and spicy twist on fruit desserts.
Ingredients
Instructions
- Melt the butter and pour over well drained fruit.
- Combine brown sugar, cornstarch, and curry powder.
- Pour the mixture over the fruit and toss lightly to coat.
- Bake at 350°F (175°C) for 45 minutes.
Tips & Substitutions
For a unique twist, consider adding dried fruits like raisins or cranberries to enhance the texture and flavor. If you're short on time, you can substitute fresh bananas with frozen ones; just ensure they're thawed and drained well. Adjust the sweetness by using less brown sugar or a sugar substitute if desired. This dish can also be made gluten-free by ensuring the cornstarch is certified gluten-free.
Serving Suggestions
Serve the hot curried fruit bake as a delightful side dish for dinner or as a warm dessert with a scoop of vanilla ice cream. It pairs beautifully with Lynn's Squash Casserole for a comforting meal. You can garnish with chopped nuts or fresh mint for added flavor and presentation. Enjoy it alongside a light salad for a refreshing contrast.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the fruit bake in the oven at 350°F (175°C) for about 10-15 minutes or until warmed through. You can also microwave individual portions for quicker reheating; just cover with a damp paper towel to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Hot Curried Fruit Bake contains roughly 627 calories, with 11g protein, 103g carbohydrates, and 26g fat. It is an excellent source of dietary fiber (142% of the Daily Value), iron (80% of the Daily Value), and calcium (32% of the Daily Value). It also contributes 40g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh fruit instead of canned?
Yes, you can use fresh fruit, but be sure to adjust the quantities and cook times. Fresh fruits may require a shorter baking time and will need to be prepared by peeling and chopping before mixing with the other ingredients.
Is there a way to make this dish vegan?
Absolutely! You can substitute the butter with a vegan margarine or coconut oil, and ensure the fruit salad is free from any added animal products. This will make the recipe suitable for vegan diets without compromising the flavor.
Can I make this dish ahead of time?
Yes, you can prepare the fruit mixture and store it in the refrigerator for up to 24 hours before baking. Just remember to add a few extra minutes to the baking time if it goes into the oven cold.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).