Baking fruit seems to enhance its sweetness and fruity flavor, and makes a pleasant change from fresh fruit salad.

Serving:  4

Ingredients

• 1 ripe pineapple, peeled and cubed

• 2 large ripe mangoes, skinned, stoned and cubed

• 2 bananas, peeled and thickly sliced

• 4 passion fruit, seeded

• 60ml/4 tbsp demerara sugar

• 25g/1oz/2 tbsp unsalted butter

• Zest and juice of 1 large orange

• 4 brandy snaps

• Fresh mint, to decorate

Directions

• Preheat the oven to 200°C/400°F/Gas 6. Place the fruit on a large foil square, draw together the edges to make a parcel, but before you close it, add the sugar, butter and orange juice and zest. Bake for 15 minutes.

• Place the brandy snaps on a baking tray in the oven for 1 minute. Remove from the oven and unroll them so they become flat. Place over an orange or an upturned tumbler and shape into a basket. Allow to set.

• Remove the fruit from the foil and spoon into the brandy snap baskets. Decorate with a little fresh mint and serve immediately.

Cook’s Tip

This recipe is ideally suited for you to use whatever seasonal fruit is to hand-try star fruit, papaya and watermelon.

Nutritional Information

• Energy: 299Kcals/125kJ

• Fat, total: 8.6g

• Saturated fat: 3.5g

• Protein: 2.2g

• Carbohydrate: 56.6g

• Sugar, total: 52.5g

• Fibre-NSP: 3.7g

• Sodium: 90.2mg