Fruit mince is a staple in many British and Australian Christmas desserts. Made from a mix of dried fruits coated in a sweet, sticky sauce, it can be added to tarts, baked into cakes, rolled into energy bites, and more. This version adds a tropical spin to the traditional fruit blend, punctuated by warm spices and orange zest. This fruit mince is so good, you might be tempted to grab a few spoonfuls before using it for desserts — don't worry, we won't tell.
Tropical Pineapple and Mango Fruit Mince [Vegan, Gluten-Free]
- 1 cup golden raisins
- 1 cup pitted dates, chopped
- 1 cup de-stemmed figs, sliced finely
- 1 cup dried apricots, diced
- 1 cup pitted prunes, sliced
- 1 cup dried coconut
- 1/2 cup currants
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla powder or paste
- 1/2 cup coconut sugar
- 1 tablespoon fresh organic lemon zest
- 2 ripe mangoes
- 1/2 peeled pineapple
- 1/4-1/2 cup water (more if your mangoes and pineapple are small, less if they are large)
- 1/2-1 teaspoon mixed spices (optional)
- 1 tablespoon fresh orange zest
- Add all of the dried fruit, coconut, coconut sugar, spices, zest, and vanilla to a large mixing bowl that has a sealable lid.
- Add the mango and pineapple to a blender and blend until smooth then add to the dried ingredients in the mixing bowl and stir to combine.
- Place the lid onto the bowl and let sit for up to 4-5 days. Giving it a stir once a day. The longer it sits, the more the flavors develop.
- Use in any desired desserts.