So, you probably know that roasted vegetables have a sweeter and deeper flavor to them –  and the same applies to roasted fruit!   Roasted fruit is a delicious addition to salads, cereals, rice dishes, chicken, fish, tacos, desserts and more.

Directions: 

1) Toss sliced fruit with a few teaspoons of olive oil or canola oil
2) Use parchment paper or a Silplat mat for easy clean-up
3) If desired, sprinkle with spices like cinnamon, nutmeg or ginger
4) Roast in a 400° oven. Times will vary based on the size of fruit – anywhere from 15 – 25 minutes.

Tips on roasting specific fruits:

Oranges/Grapefruit – Slice thinly (1/8-inch thick) and roast for 25 minutes. You can drizzle a little bit of honey over the grapefruit slices. Toss in salads, serve over fish or snack and enjoy them on their own. Try Roasted Orange, Asparagus and Cheddar Grilled Romaine Salad or Roasted Citrus and Kiwi – @MJ and The Hungryman

Grapes – Keep on the stems and roast for about 20 minutes. Mix into oatmeal, granola or rice dishes or try these recipes:  Honey-Roasted Grapes with Peanut Butter Granola
Maple + Mustard Roasted Chicken with Roasted Figs & Grapes – @Katie Cavuto
Sweet & Savory Harvest Rice Bowl – Natalie @Nutrition Ala Natalie

Avocados – Use firmer avocados. Peal, cut in half and remove pits. Sprinkle with a dash of cumin and sugar. Place cut sides up and roast for 15 minutes. Serve with tacos, nachos, chicken, fish or mash onto toast or try this Roasted Avocado Salmon Taco Salad.

Strawberries: My new favorite – each piece is tastes like a burst of strawberry jam – without the added sugar. Slice in half and place cut side down on parchment. Roast for 20 minutes.  Try Maple Vanilla Oatmeal with Roasted Strawberries – @Uproot From Oregon

And here are even more types of fruit to try roast along with some recipes for inspiration:

Figs:  Roasted Figs Blue Cheese & Walnut Spread – @Craving Something Healthy

Peaches:  Roasted Peach Salad with Peach Vinaigrette @Marisa Moore, Roasted Peaches and Figs with Mascarpone and Almonds – @Avocado A Day

Apricots: Roasted Apricot-Almond Smoothie – @The Foodie Dietitian, Brown Sugar Roasted Apricots with Creme Fraiche – @Mom’s Kitchen Handbook

Cranberries:  Spiced Cheese Cakes with Roasted Cranberries @My Cape Cod Kitchen,
Roasted Cranberry Brie Pastry Puffs @The Nutrition Adventure. )I made these at Christmas – delish!) Butternut Squash and Roasted Cranberry Quinoa @Nutritioulicious

Pears: Maple Pecan Roasted Pears – @Your Choice Nutrition, Spinach Salad with Roasted Pears @Food Confidence, Roasted Pears with Dried Plums and Pistachios @Nutrition Starring You

Apples: Autumn Salad with Roasted Chicken and Apples @Edwina Clark, Cinnamon Roasted Apples @Amy Gorin

Roasted Grapes with Walnut Oil
Roasted Orange Wedges with Herbs

How to Roast Fruit

• Select fruit that’s ripe, but still firm — using fruit that’s too soft will lead to the fruit steaming, which will minimize browning.
• Tossing fruit with a touch of oil (olive or nut oils are nice choices), citrus juice, or a splash of wine (or rum or beer) will ensure the fruit produces a sauce during roasting.
• Add a little sugar to further encourage caramelization. Dust cut sides of the fruit with raw sugar for extra crispy edges. Try mixing sugar with warm spices like cinnamon and mace before sprinkling on the fruit.
• Spread fruit out in a single layer on a parchment-lined, rimmed baking sheet to maximize browning and ensure even cooking.
• Roast the fruit for 20-40 minutes depending on the size of the fruit. Roasted fruit should be tender throughout — test for tenderness by poking cooked fruit with the tip of a paring knife. If the knife easily pierces the fruit with little resistance, it’s ready.

Whole Fruit

• Fall fruits with edible seeds, like figs and grapes, are excellent roasted whole.
• Larger fruits like apples and pears should be cored before roasting (and stuffed, if desired), and then served whole or sliced.

Chopped Fruit

• Fruit should be evenly chopped to ensure even cooking.
• Fruit that is cubed then roasted will have a more uniformly browned exterior and crispier exterior than fruit that is roasted whole and then chopped.

Perfect Pairings

• Cored apples stuffed with raisins, hazelnuts, and brown sugar, and then roasted whole.
• Figs roasted with rosemary and walnut halves, served chilled with blue cheese (or goat cheese!) and crackers.
• Pears roasted with cinnamon and a split vanilla bean, and then chopped and served as a compote over ice cream.
• Toss quartered and seeded apples alongside a pork roast during the last 20-30 minutes of cooking.
• Persimmon wedges (try underripe fuyu persimmons for best results) roasted with grated nutmeg and honey.
• Roasted red grapes lightly coated in a splash of sherry vinegar and tossed with cooked farro and big flakes of Parmesan.
• Tuck maple-drenched, roasted fresh cranberries into your favorite pancake batter.
• Roast all the fall fruit you can get your hands on, squeeze a bit of fresh lemon juice over the top (add a drizzle of honey, if necessary) and serve as an elegant warm fruit salad.