Roasted fruit salad

Full of sweet roasted fruits, this unique salad makes the perfect addition to your next brunch!

  • 10 mins preparation
  • 50 mins cooking
  • Serves 6
  • Print


Roasted fruit salad
  • 1/2 cup (125ml) apple juice
  • 1 tablespoon lemon juice
  • 1/4 cup (55g) caster sugar
  • 1/4 teaspoon mixed spice
  • 3 medium (450g) granny smith apples
  • 3 medium (700g) beurre bosc pears
  • 1 bunch (500g) rhubarb, cut into 4cm lengths
  • 3/4 cup (150g) quartered dried figs or whole dried baby figs
  • 1/3 cup (65g) dried cranberries


Roasted fruit salad
  • 1
    Preheat oven to 180°C (160°C fan-forced). Line a baking dish or large ovenproof dish with baking paper.
  • 2
    Combine the juices, sugar and spice in a large bowl. Peel the apples and cut into 6 wedges lengthways; remove cores and add to the bowl. Peel the pears and cut into 6 wedges lengthways; remove cores and add to the bowl. Add rhubarb to the bowl and toss gently to coat the fruit.
  • 3
    Transfer fruit and liquid to the prepared baking dish; cover with foil. Bake for 30-40 minutes or until fruit is beginning to soften.
  • 4
    Meanwhile, put the figs and cranberries in a small heatproof bowl; pour over 1 cup (250ml) of boiling water. Stand for 30 minutes; drain.
  • 5
    Remove foil from dish, add the dried fruit and bake for a further 10 minutes.
  • 6
    Serve the fruit with cream or yogurt, if desired.


Not suitable to freeze or microwave.

More From Women's Weekly Food