Add curry powder to this fruit salad for flavorful twist – a delicious side dish made in a slow cooker!
can (20 ounces) pineapple chunks in juice or syrup, drained
can (15 1/4 ounces) sliced pears, drained
can (15 1/4 ounces) sliced peaches, drained
can (15 1/4 ounces) apricot halves, drained
cup maraschino cherries, drained
cup packed brown sugar
cup margarine or butter, melted
to 3 teaspoons curry powder
Arrange pineapple, pears, peaches, apricots and cherries in 3 1/2- to 6-quart slow cooker. Mix remaining ingredients; spoon over fruit.
Cover and cook on low heat setting 3 to 4 hours to develop the flavors.
Serve warm or chilled. To chill, cool about 2 hours, then spoon fruit into container; cover and refrigerate until chilled.
If you prefer, use 3 cans of apricot halves, sliced peaches or sliced pears with the pineapple and cherries.
Curried fruit has many uses; you might be surprised how often you make it. It is a delicious side dish with any type of meat-pork, lamb, ham, turkey or chicken. Use it to top pancakes or waffles at your next weekend breakfast. For dessert, top bowls of chilled curried fruit with plain yogurt and a sprinkle of toasted coconut.
Enhance the curry flavor and the tender fruit by stirring 1/2 cup toasted slivered almonds into the curried fruit before serving, or sprinkle them on top.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.