I used to love curried fruit as a child. My mom would make giant crock pots of the stuff and we would enjoy it for days. It was a staple at potlucks and family get togethers. Spicy, fruity, and so very sweet. Toothachingly sweet. Overnight cavities sweet. Crazed hyperactivity sweet. Sugar on top of canned fruit, which is made with sugar – curried fruit is a definite paleo and diabetic no no.

Unless you remove the sugar. The American diet is pumped full of sugar. It’s in everything. Don’t believe me? Go to the grocery store and look at any random 12 labels. I guarantee you, there will be sugar listed in at least 10 of them.. if not all 12. Thank goodness they haven’t figured out how to put sugar molecules into whole foods. Yet!

After our delicious venison chili dinner tonight, I was in the mood for some fruit. Something a bit sweet. With a kick. It’s almost time to hit the grocery store again and refill the paleo frig, but I had some fruit left so it was time to recreate that childhood favorite – paleo style.

For my curry, I chose some frozen peach slices, a few stalks of fresh cut pineapple, and couple of raisins. A few days ago I would have added a few grapes and some mangoes along with a sliced apple but alas, the frig is nearly empty! At least I was well stocked with coconut products: coconut milk (from the can), coconut oil, coconut butter (aka: coconut manna).

The end result was different than the curried fruit of my childhood – but in the best possible way. I don’t miss feeling heavy and slowed down by massive sugar consumption. As does my blood sugar levels!