Curried Fruit

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Submitted by Toast

A family favorite for many years, this is an awesome Ham side dish that offers a different taste than the convential mustard route. It's also very nice with Chicken and Turkey and makes an interesting base for leftover sandwiches the week after the holiday.

The fruit used is entirely up to you, generally I add more cherries, but today I'm settling for the Very Cherry can of Del Monte stuff. The cherries add a different colour to liven up the curry a bit.

Yield: It makes a fair bit, this batch will be enough for the 13 people we're having to dinner. If you wanted you could probably halve it easily enough.


Preheat oven to 300F



  • 1 Cup Packed Brown Sugar
  • 1/4 Tsp Salt (Pref Kosher or Sea Salt)
  • 1 TBSP Curry Powder (I usually double this depending on what my current curry powder is)
  • 1/2 Cup Butter
  • 3-14oz Cans of the fruits of your choice. (Drained) Suggestions include pineapple, peach, pear and any of the assorted mixes. Cut any large chunks into more manageable sizes as you see fit.
  • (optional) Marashino Cherries for colour.


  • In a small saucepan, bring the first four ingredients to a boil. Make sure that they're mixed thoroughly and that the butter isn't seperating from the sugar as you finish.

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  • Arrange the fruit evenly in a Buttered casserole dish.


  • Pour the sugar mixture over the fruit, covering as much as possible and stirring it a bit. Don't worry that it isn't covered completely, as it bakes the fruit will melt and give off juices that will blend with the sugar and make a thick glazed sauce.


  • Bake at 300F for 20-25 minutes until it's bubbling and smells amazing...

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  • Generally we just place some of the fruit in a bowl or gravy boat on the table, but on several occasions we've actually glazed and cooked a smaller ham in the sauce and it turned out great.