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Easy Roasted Fruit Recipe

Stone fruit loves being roasted. The sugars caramelize with all the moisture and creates a delicious, gooey sauce that simply cannot be replicated.

To boot, it is such a simple recipe and, when frozen, will keep for up to 3 weeks!

Serve with a scoop of ice cream or blend into a milkshake, eat it by itself or with some granola on top. You can even put it in your breakfast smoothie or enjoy it with your favorite pancakes. You can also add it to some vinegar, oil and herbs to make a sweet and savory salad dressing.

This recipe is perfect for summer - it's simple and versatile so we can spend more time enjoying the beautiful weather.

Nutritional Content

Servings: 2-4 people

Cook time: 25 minutes


161.73kcal. 8%

Total Fat

0.45g 1%


39.61g 15%


36.02g 40%


1.6g 3%


1.79mg 0%


2.72g 10%


  • 1/2 cup turbinado sugar

  • 1 tsp vanilla extract

  • 1 inch piece of ginger, sliced

  • zest and juice 1 lime

  • 6 apricots, halved and stoned

  • 3 peaches, quartered and stoned

  • 1/2 cherries, pitted


  1. Preheat the oven to 400℉/205℃. Combine all the ingredients and pour them into a roasting pan.

  2. Roast for 20 mins until the fruits have softened - but not turned to mush - and there is a sticky sauce around the edge of the pan. Serve warm with granola, ice cream, a splash or plant-based milk, or simply by itself!


Substitutions: You can swap out these stone fruits with any of your favorites like apple, pear, berries or mangos!

To store: Fighting food waste also means storing it correctly. To store this delicious dish, let it cool, then put in an airtight container in the fridge for up to 4 days, or freeze for up to 3 weeks.

Leftover tips: Roasted fruit is even more complex and delicious the next day, so don’t throw out your leftovers! Add them to your sweet rice porridge, your oatmeal in the morning, or even blended in your next smoothie bowl!


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