Serve this easy curried fruit salad recipe as a hot side dish. Curry powder adds a spicy warm, aromatic touch to sweet peaches, cherries and pineapple.
I have the pleasure of hosting Christmas Day lunch at my house every year. I don’t have some grand, elegantly decorated house or massive dining room that seats a football team. In fact, my house is pretty small.
My parents, my mother-in-law, The Husband, the boys, and I all squeeze around our kitchen table because it’s easier on the boys. We don’t have to pull them away from their Christmas gifts and as the afternoon wears on and the littles start to get tired and cranky, there is a room with a door waiting for
us them to escape to.
Since I’m hosting, I provide the main course and everyone else brings a side. For two years in a row, my mother-in-law has brought a winner dish to Christmas Day dinner. Two years ago, this mashed potato casserole was a big hit. Last year, she brought hot curried fruit salad.
What is curry?
Curry is a name that encompasses several things. You’ve probably heard of a stewed dish call a curry. Then there is curry powder. You can usually find it in the spice aisle at your grocery store.
Turns out, curry powder isn’t one spice. It’s several spices — such as turmeric, ginger, and coriander — ground together. It’s used a lot in Indian cooking.
How to Make Hot Curried Fruit Salad
Before this recipe, I never considered combining curry powder with fruit. However, the aromatic spice of the curry combined with warm fruit is absolutely fantastic.
Step one. Preheat your oven to 350 degrees F.
Step two. Melt one stick of butter in a medium saucepan. Once the butter is melted, whisk in one cup of brown sugar and two teaspoons of curry powder. Keep whisking until the sugar and curry powder are combined.
Step three. In a 9 x 12 x 2 inch casserole dish, combine one can of sliced peaches, sliced pears and pineapple chunks. Make sure to drain the juice from your fruit before you do this.
You also want to add one can of sweet cherries. Make sure you buy pitted canned cherries, not cherry pie filling. Pour the butter mixture over the fruit. Mix everything together.
Step four. Bake the curried fruit for 30 minutes until the syrup is bubbling. Serve warm.
This dish is super easy to assemble and can be made ahead of time. My mother-in-law has already let me know she’s bringing the potatoes and the curried fruit to dinner again this year. I can’t wait.
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Hot Curried Fruit
- 8 tablespoons 1 stick unsalted butter
- 1 cup brown sugar
- 2 teaspoons curry powder
- (14.5 ounce) sliced pears, drained
- 1 (14.5 ounce) can sliced peaches, drained
- (14.5 ounce) pineapple chunks in water, drained
- 1 (14.5 ounce) can sweet cherries (not cherry pie filling) pitted and drained
- Preheat oven to 350 degrees.
- In a small saucepan, melt butter over medium heat. Add brown sugar and curry. Stir until mixture is combined.
- Mix fruit together and and pour into a 9 x 12 x 2 inch baking dish. Pour butter mixture over fruit and stir to combine.
- Bake uncovered for 30 minutes until syrup is bubbling.