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Curried Fruit

Course: Appetizer
Keyword: Curried Fruitf
Yield: 12 servings. This is better if mixed up the day before cooking and refrigerated overnight. This is great as a leftover, and microwaves well.
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  • 1 15-ounce can pineapple tidbits, drained, reserve ¾ cup juice
  • 1 15.25-ounce can fruit cocktail, drained
  • 1 8-ounce jar maraschino cherries, drained
  • 1 15-ounce can apricots, drained
  • 1 15-ounce can peach halves, drained
  • 1 15-ounce can pear halves, drained
  • ¼ cup brown sugar
  • ¼ cup sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon curry powder
  • ¼ cup melted butter


  • Combine drained fruits in a 9x13-inch baking dish.
  • Mix sugars, cornstarch, curry powder and reserved pineapple juice in a saucepan.
  • Heat until it thickens slightly. Add melted butter; pour over fruits.
  • Bake, covered, 30 minutes at 350°.
  • Uncover and bake another 10 minutes.
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