Spiced Fruit Recipe
Spiced Fruit Recipe photo by Taste of Home
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Spiced Fruit Recipe

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Sue Gronholz of Beaver Dam, Wisconsin turn convenient canned fruit into something special with cinnamon, cloves, rosemary and lemon juice. With its festive flavor, the sunny dish is perfect for a Christmas brunch.
TOTAL TIME: Prep: 5 min. Cook: 10 min. + chilling
MAKES:5 servings
TOTAL TIME: Prep: 5 min. Cook: 10 min. + chilling
MAKES: 5 servings


  • 1 can (20 ounces) unsweetened pineapple chunks
  • 1 can (15-1/4 ounces) pear halves
  • 1 can (15 ounces) mandarin oranges, drained
  • 1 tablespoon lemon juice
  • 3 cinnamon sticks (3 inches each)
  • 3 fresh rosemary sprigs (2 inches each)
  • 4 whole cloves

Nutritional Facts

3/4 cup: 129 calories, 0 fat (0 saturated fat), 0 cholesterol, 13mg sodium, 32g carbohydrate (0 sugars, 2g fiber), 1g protein. Diabetic Exchanges: 2 fruit.


  1. Drain pineapple and pears, reserving 1-1/2 cups juice. Place the pineapple, pears and oranges in a bowl; set aside. In a small saucepan, combine the lemon juice, cinnamon sticks, rosemary, cloves and reserved juices; bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes. Remove from the heat; cool to room temperature.
  2. Pour over fruit. Cover and refrigerate overnight. Discard cinnamon sticks, rosemary and cloves before serving. Yield: 5 servings.
Originally published as Spiced Fruit in Light & Tasty December/January 2003, p18

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