Curried Fruit Bake

Curried Fruit Bake


Curried Fruit Bake is a sensational side dish.  It’s colorful and luscious especially along side ham, turkey, chicken or pork.  I used to spend time scoring a ham and adding cloves, pineapple, and glaze to it.  When I serve my ham with curried fruit, all of that prep on the ham isn’t really necessary.

Curried Fruit Bake

The key to making Curried Fruit Bake successful, is draining the fruit really well. I actually let my fruit sit in a colander in the sink for a couple of hours while I’m doing other things.  Then all you have to do is cut the fruit into bite size pieces, layer it in a 9×13″ baking pan, make the sauce and pour it over the top.

This can all be done the day before you’d like to serve it.  Just cover and chill it in the refrigerator.  I’d suggest you bring it back to room temperature before you place it in the oven or add some extra bake time to it to make sure it gets bubbly and lightly brown around the edges.

Here’s all you need to make it.

Curried Fruit Bake

I like to drain my pineapple chunks separately and save the juice for something else.  I drain the peaches, pears, and apricots in a big colander.  After a couple of hours, I spray my casserole dish with some non-stick spray and then layer the fruit.

Curried Fruit Bake

Next melt the butter, then add curry powder, cornstarch and brown sugar.  Stir over medium heat until the sauce becomes thick and bubbly.

Curried Fruit Bake

Spoon the sauce over the fruit and bake at 350 degrees for 1 hour uncovered.
Curried Fruit Bake
 The fruit will caramelize and be light brown around the edges after baking.
Curried Fruit Bake
Try this with a Christmas or Easter ham.  It’s wonderful with pork or poultry too.
Curried Fruit Bake
5 from 1 reviews
Curried Fruit Bake
Prep time
Cook time
Total time
Curried Fruit Bake is a perfect accompaniment to holiday hams, turkey, chicken, or pork tenderloins too. It's colorful and pungent with a beautiful caramelized curry sauce.
Recipe type: Side Dish
Cuisine: American
Serves: 18 servings
  • 1 large can pears
  • 1 large can peaches
  • 1 large can apricots
  • 2 cans pineapple chunks
  • 15 maraschino cherries, halves
  • ½ cup melted butter
  • ¾ cup brown sugar, packed
  • 1-1/2 teaspoon curry powder
  • 1-1/2 tablespoons cornstarch
  1. Drain all of the canned fruit for very well.
  2. Cut in large chunks and layer in a 9 x 13 casserole dish. Place cherries on top.
  3. Combine butter, brown sugar, curry powder, and cornstarch.
  4. Pour sauce over fruit and bake at 350 for 1 hour uncovered.
What’s your best side dish and what do you serve it with?
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Curried Fruit Bake is a sensational side dish.  It's colorful and luscious especially along side ham, turkey, chicken or pork.  I used to spend time scoring a ham and adding cloves, pineapple, and glaze to it.  When I serve my ham with curried fruit, all of that prep on the ham isn't really necessary.

About The Author


Renée is passionate about making and sharing ALL things delicious! Her happy place really is her kitchen where she loves whipping up memories with her family and friends. Raised in sunny Southern California she's spent her adulthood in Idaho, both sides of her great state. She's married to an amazing man, and together they have 5 children, who gave them five more, and now they have 28 grandchildren. So there’s always a reason to cook and celebrate around their place!


  1. Joycee

    I must try the curried fruit recipe, it was beautiful alongside the ham! We had a very untraditional Easter Egg Scavenger Hunt with our older Grandsons and it was fun! Then after dinner we played a version of Jeporady with family history and ‘facts’…really lots of fun! You little redheads are so cute…

  2. LDH

    Oh, yes! It is just not right to skip on dyed egg at Easter (I don’t even like hard boiled eggs). Your guy did a great job!

    The curried fruit sounds perfect! Yum!

    Precious little ones to share the day with. I always thought I might had named a baby boy Samuel if I had one. Love the name but alas, no baby boys for me. Grandsons, but I didn’t have much say in choosing their names 🙂

  3. Julie Harward

    I’ll have to try this one! Looks good. Our kids were at the on-laws this year so it was quiet here and it snowed for two days! Ugh! ;D

  4. Debbie

    So you serve it right on the ham? That looks really delicious. What I really like is the way it can basically be kept on hold in the pantry. I love it when I can hoard ingredients like that.

  5. Brandi

    Wow Gnee, I have never had this dish before! It looks delicious! Glad you had a nice day with your family!

  6. Sue

    Thanks for sharing this recipe, and I always enjoy seeing family photos, especially making memories.

  7. Julie

    No kids here and I colored Easter eggs last year. We were gone or I would have done it again this year. I love to color eggs.

    The kids are such cuties! The fruit looks perfect for the Easter ham.


  8. Kathleen

    What adorable gkids! We always color eggs, kids here or not. You just have to!
    Hope you had a glorious Easter!

  9. Sarah

    What precious smiles you captured. They are priceless. ~ Sarah

  10. Designs By Pinky

    Your grandsons are adorable. I am printing out this recipe for the next time we have ham! Sounds wonderful, thanks!!! XO, Pinky

  11. Te de Ternura

    Conxita :))))


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