Roasted Fruit Salad

Name: Roasted Fruit Salad
Total time: 30 min
Yield: 10
Ingredients: 1 medium papaya, ripe and firm with skin; 1/2 cup (chopped) of nuts; 1 cup (tablespoon) of honey; 1 ripe pear with skin, cut into six pieces; 1 ripe mango with skin, cut into six pieces; 10 kinkan oranges, peeled and segmented; 3 dried black plums; 3 dried damascos; 1/2 cup (chopped) of white grape raisins; 1/2 liter of orange-lime juice

1
1 medium papaya, ripe and firm with skin
2
1/2 cup (chopped) of nuts
3
1 cup (tablespoon) of honey
4
1 ripe pear with skin, cut into six pieces
5
1 ripe mango with skin, cut into six pieces
6
10 kinkan oranges, peeled and segmented
7
3 dried black plums
8
3 dried damascos
9
1/2 cup (chopped) of white grape raisins
10
1/2 liter of orange-lime juice

Ingredients

1
1 medium papaya, ripe and firm with skin
2
1/2 cup (chopped) of nuts
3
1 cup (tablespoon) of honey
4
1 ripe pear with skin, cut into six pieces
5
1 ripe mango with skin, cut into six pieces
6
10 kinkan oranges, peeled and segmented
7
3 dried black plums
8
3 dried damascos
9
1/2 cup (chopped) of white grape raisins
10
1/2 liter of orange-lime juice

Directions

1
Remove the papaya seeds and cut into wedges (with skin)
2
Cut the pear and mango into six pieces each, removing the seeds
3
Make a cut X on one end of the kinkan oranges
4
Combine the fruits in a baking dish and drizzle with the honey dissolved in orange juice
5
Place in a medium oven (180°C) for 40 minutes, turning the fruits every 10 minutes
6
Transfer to a compote jar and sprinkle with nuts
7
Suggestion: serve with light cream ice cream.