Hot Spiced Fruit Salad
Warm spiced fruit salad blending tender peach, pear, apricot, and pineapple with aromatic spices, perfect for cozy gatherings or a light, flavorful dessert option.
Ingredients
Instructions
- Drain fruits, reserving 3/4 cup of the syrup.
- Arrange the drained fruits in a 2-quart casserole dish.
- Pour lemon juice evenly over the fruits.
- In a small bowl, combine the reserved fruit syrup, brown sugar, nutmeg, cinnamon, and ground cloves.
- Pour the syrup mixture over the arranged fruits.
- Bake in a preheated 350°F oven for 20 to 25 minutes.
- Serve the hot spiced fruit salad warm, optionally with whipped topping.
Tips & Substitutions
For a more vibrant flavor, consider adding diced fresh ginger or a splash of brandy to the syrup mixture. If you prefer a lighter dessert, use a sugar substitute in place of brown sugar. You can also swap in different canned fruits based on what's available, such as mango or cherries. This recipe also works well with fresh fruits if you have them on hand.
Serving Suggestions
Serve the hot spiced fruit salad warm, and it pairs beautifully with whipped topping for added creaminess. For a delightful brunch option, consider serving it alongside pancakes or waffles. This dish can also complement savory items like ham or roasted chicken, making it versatile for any meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the fruit salad in a baking dish and warm it in a preheated 350°F oven for about 10-15 minutes until heated through. Avoid reheating in the microwave as it can make the fruits mushy.
Nutrition & Diet Analysis (per serving)
Each serving of Hot Spiced Fruit Salad contains roughly 877 calories, with 8g protein, 147g carbohydrates, and 38g fat. It is an excellent source of dietary fiber (101% of the Daily Value), iron (52% of the Daily Value), and calcium (42% of the Daily Value), and a good source of potassium and protein. It also contributes 28g 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 fruits instead of canned?
Yes, you can definitely use fresh fruits! Just make sure to peel and cut them into similar sizes. Fresh peaches, pears, and pineapples work wonderfully in this recipe, enhancing the overall flavor and texture.
How can I make this recipe vegan?
To make this fruit salad vegan, simply ensure that you use a fruit syrup that does not contain any animal products. Additionally, consider serving it with a dollop of coconut whipped cream for a delicious dairy-free topping.
Is it possible to make this ahead of time?
Yes, you can prepare the fruit salad a day in advance. Just store it covered in the refrigerator after assembling. When ready to serve, simply reheat it in the oven as directed, ensuring the flavors meld beautifully.
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).