Roasted Fruit Bundles

Roasted Fruit Bundles

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  • Each serving
  • 110 cal
  • .5g fat (0g sat)
  • 0mg chol
  • 0mg sodium
  • 27g carb
  • 5g fiber
  • 2g protein


  • 1⁄4 cup orange juice
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon sugar, or to taste
  • 1 teaspoon vanilla extract
  • 4 nectarines, pitted and halved
  • 8 strawberries, hulled and halved
  • 1⁄2 pint raspberries


Preheat oven to 400° F. Cut 4 large sheets of parchment paper.

Whisk together orange juice, vinegar, sugar and vanilla. Toss with fruit to evenly coat. Divide fruit mixture between parchment papers. Use a spatula to scrape any remaining juice from the bowl and divide evenly between bundles. Seal parchment tightly by gathering the paper and tying the top with a piece of twine, like a money purse.

Arrange bundles on a rimmed baking sheet and bake until fruit is tender and fragrant, about 20 minutes. Serve bundles hot on individual plates so guests can unwrap their own, releasing the amazing aroma!

Special notes:

Use an array of seasonal fruits, depending on what’s available. Eat as is, or serve with a dollop of whipped cream or over a slice of angel food cake.

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