My New Summer Staple

Ya'll. Seriously, I'm obsessed with this new summer go-to recipe. Enter, ROASTED FRUIT! Did you know you could roast fruit? If you know me, you know that roasted veggies are the only way I veggie, so when I saw a chef I follow on Instagram randomly talking about roasted fruit I knew I had to try it!

Roasted fruit is the best invention ever as far as I'm concerned. So far, I've used in my morning yogurt, I made some cheesecake bark (more to come on that later), I've eaten it for dessert with some whipped cream, I made roasted strawberry oatmeal crumble, and I put it in some topo with a squeeze of lime and mint and made the best limeade you've ever had!

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Does anyone else have those last pieces of fruit that you don't get to and you end up throwing them out? I always over buy when it comes to peaches, nectarines, and stuff like that doesn't keep. Sometimes I end up buying a bunch of berries because they're on sale and get sick of them or have to go out of town, or just don't get around to eating all the berries before they start getting over ripe. I HATE throwing away food, and I never know what to do with it, but now I do, roast it! 

Roasting is the perfect answer to all that leftover fruit. Quick, easy, and the fruit ends up lasting a long time in the fridge after it's roasted. Science and stuff, I can't explain it. However, once you roast it, the possibilities are endless. The result is kind of like jelly, only not as gloppy. The flavors are sweet like candy and deep like the best piece of fruit you've ever eaten. 

Roasted Fruit


The recipe couldn't be any easier, it's one of those throw it in the pan and let it do its thing sort of recipes.

Step 1: Slice & Dice

I went with bit sized pieces. After you've diced the fruit, throw it on a baking sheet and sprinkle with salt. I added a little dusting of sugars because my strawberries were so bland. 

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Step 2: Amp It Up!

If you want to go basic, just stick with the sprinkle of sugars (optional) and salt. If you want to amp it up, add a drizzle or two of balsamic vinegar. Just trust me and go with the drizzle of balsamic. You won't regret it. 

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Step 3: Enjoy!

The roasted fruit out of the oven and transfer it to a heat proof bowl (it's HOT) with a lid. Let it cool to room temperature. Once it's cool, you can store it in the fridge for at least 2 weeks, and the freezer even longer!


Step 4: Try Other Fruit.

I used peaches and cherries. Also, note to self, get a cherry pitter.





1 lb strawberries washed and quartered

2 teaspoons brown sugar (optional)

1 teaspoon granulated sugar (optional)

1 tablespoon balsamic vinegar


Preheat oven to 350

Spread a layer of strawberries on parchment lined baking sheet

Sprinkle with sugars (depending on the sweetness of the fruit)

Pour the balsamic over the berries

Give it all a toss

Bake in oven for 20 minutes

Crank up the heat to 425 for 15 to 20 minutes

Remove from oven and pour everything (juices and all) into a heat proof dish

Cover and store in the refrigerator for up to 2 weeks



You can try all different kinds of fruits! I loved the cherries and nectarines.

[BONUS RECIPE] Roasted Fruit Cheesecake Bark

This is where you can get creative! I made some homemade cheesecake bark and it was FABULOUS. This cheesecake bark is so easy! You'll love it, your kids will love it, your boo will love it, it's the perfect afternoon treat on a hot summer day.

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frozen cheesecake bites perfect for a summer treat!



4 oz cream cheese

3/4 cup greek yogurt

1 teaspoon vanilla

1tablespoon honey (or sweetener of your choice)

3 tablespoons roasted fruit + 4 to 5 pieces for the top


Combine the cream cheese, greek yogurt, vanilla, and honey

Mix until well combined and smooth

Fold in roasted fruit

Line a baking pan with parchment

Pour out cream cheese mixture into baking pan, and smooth until layer is even

Top with individual pieces of roasted fruit

Cover with cling wrap

Freeze until solid

Break into bite sized pieces

Keep stored in airtight container in the freezer

Grab a bite and enjoy!