Make Over Your Fruit: Roasting Changes Everything!


Stone fruits, blueberries and grapes have always wanted to be roasted. We know this is true because they taste so good! Roasting amplifies the flavors of the fruit: As they soften and caramelize, they release their juices and their flavor is intensified. Plus, there’s no need to add extra sugar or fat; all you need is ripe and beautiful fruit.

Cut 4 or 5 peaches, nectarines or plums into 1/2-inch-thick wedges.

Or try 2 cups of blueberries or red grapes. Spread out onto a baking sheet and roast at 425 degrees F until they are soft, juicy and roasted in spots (about 20 to 25 minutes for the stone fruit, and 15 to 20 minutes for the blueberries and grapes). Check a few times and move the fruit around on the tray with a metal spatula. Remember that color means flavor, so don’t worry if parts of the fruit get a little dark.

Let the fruit cool for a few minutes. You’ll be tempted to eat it straight off the baking sheet, as we did, or you can enjoy it a variety of different ways:

Stir into yogurt, ricotta or cottage cheese.

Add to your next cheese board spread.

Serve with grilled pork or chicken.

Serve in a bowl with a sprinkle of granola or crushed gingersnaps for a quick fruit crisp!

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Leah Brickley is a nutritionist-recipe developer for Food Network Kitchen.

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