Monday 16 October 2017

Roast Breakfast Fruit

Roast Breakfast Fruit
Roast Breakfast Fruit

Lilly Higgins

The smell of these fruits roasting is incredible. Your diners will think they have woken up on a tropical island.

What better way to start the day? The citrus fruits are bursting with vitamin C and pineapple is an excellent source of manganese.

It's advisable to use special serrated grapefruit spoons if you're halving the fruit, or else quarter them to make them more manageable to eat. Serves six eight.

you will need

3 ruby grapefruit

3 oranges

1 pineapple

2 tbsps olive oil

Juice of 1 lime

4 tbsps demerara sugar

1 tbsp mint, finely shredded


Preheat the oven to 225°C. Line two trays with greaseproof paper. Halve or quarter the oranges and grapefruit. Arrange them cut-side upwards on the trays.

Remove the top, bottom and outer skin from the pineapple. Cut chunky batons lengthways from the pineapple, discarding the core. Arrange the pineapple alongside the citrus fruit on the trays.

Drizzle the oil over the fruit. Pour the lime juice over next and sprinkle with sugar.

Roast for 20 minutes, rotating the trays after 10 minutes. Once cooked, arrange the fruit on a serving platter or bowl.

Drizzle the juices from the trays over the top and scatter with fresh mint.

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