Past-Its-Prime Fruit is Ripe for Roasting

Got some berries on their way out? An apple that’s a little dinged up? A pear that could use some extra flavor? Whatever your quandary, roasting is a surefire way to breathe new life (and extra sweetness!) into any kind of fruit. Once roasted, we like to spoon ’em over cake, ice cream, yogurt, or even a wheel of soft cheese. 

Get our universal fruit roasting guide:

And learn how to roast any fruit:

What you’ll need:

5 to 6 cups of fruit

Flavor:

• 3 tablespoons brown sugar
• ¼ teaspoon cinnamon
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• Pinch of salt

What to do:

Step 1: Preheat the oven to 350 degrees F.

Step 2: Chop fruit into similarly sized pieces. Remove large pits and/or seeds.

Step 3: Toss fruit with brown sugar, cinnamon, lemon zest, and lemon juice.

Step 4: Spread fruit in an even layer on a baking dish or pan. Roast until soft.

Step 5: To finish, broil for five minutes until the tops of fruits have browned and the juices are bubbling.

Step 6: Let the fruit cool slightly. Serve topped with whipped cream, with yogurt and granola, on top of cake, or even with cheese.

Note: Roasted fruit can be stored in an airtight container in the refrigerator for 5 to 7 days.

How long to cook:

20-25 minutes:

• Berries (strawberries, blueberries, raspberries, blackberries)
• Stone fruit (peaches, nectarines, apricots, cherries)
• Citrus (lemons, oranges, limes, grapefruit), peeled
• Melon (cantaloupe, honeydew)
• Grapes
• Mango

35-45 minutes:

• Apples
• Pears
• Persimmons
• Pineapple

Like this? Keep reading:

Our Universal Veggie Roasting Guide

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