Dried Fruit and Fresh Berry Salad
Published May 28, 1994
- Total Time
- About 3 hours
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Ingredients
Vegetable oil
8 cups seedless grapes (about 3 pounds), stemmed and halved
10 firm, ripe peaches, pitted and cut into 1-inch-thick slices
Fresh fruit like strawberries, blueberries and huckleberries
Nutritional analysis per serving
65 grams carbs; 314 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 8 grams fat; 6 grams fiber; 5 milligrams sodium; 4 grams protein; 57 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 275 degrees. Oil 4 baking sheets well and divide the grapes between 2 sheets and the peaches between 2 sheets. Bake until the fruit has reduced by about two-thirds (it should still be somewhat soft and juicy), about 2 to 3 hours; the grapes may be done sooner than the peaches.
- Step 2
Let cool and combine the grapes and peaches. Toss with fresh fruit like strawberries, blueberries and huckleberries before serving.
Private Notes