Four-Fruit Compote Recipe
A beautiful side dish, this compote spotlights wonderful winter fruit like bananas, apples, oranges and pineapple. Of course, it can be made anytime of year. I'm sure you'll get as many smiles as I do when I bring out this refreshing salad at a potluck. —Donna Long, Searcy, Arkansas
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 12
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 tablespoon lemon juice
- 2 tablespoons cornstarch
- 1/2 cup sugar
- 1/3 cup orange juice
- 1 can (11 ounces) mandarin oranges drained
- 1 can (20 ounces) pineapple chunks
- 3 to 4 medium apples chopped
- 2 to 3 medium bananas sliced
- Carbohydrate 1.37974757077339 g
- Cholesterol 0 mg
- Fat 0.0141111111288096 g
- Fiber 0.022319444555996 g
- Protein 0.052370138957907 g
- Saturated Fat 0.00171333333546573 g
- Serving Size 1 1 -16 serving (14g)
- Sodium 2325.61524973956 mg
- Sugar 1.3574281262174 g
- Trans Fat 0.00688888889766665 g
- Calories 6 calories
Directions Drain pineapple, reserving 3/4 cup juice. In a large saucepan, combine sugar and cornstarch. Whisk in the orange, lemon and pineapple juices until smooth. Cook and stir over medium heat until thickened and bubbly; cook and stir 1 minute longer. Remove from the heat; set aside. In a large bowl, combine the fruits. Pour warm sauce over the fruit; stir gently to coat. Cover and refrigerate. Yield: 12-16 servings. Originally published as Four-Fruit Compote in Taste of Home February/March 1994, p39 Nutritional Facts 1 serving (1 cup) equals 89 calories, trace fat (trace saturated fat), 0 cholesterol, 2 mg sodium, 23 g carbohydrate, 1 g fiber, trace protein. Print Add to Recipe Box Email a Friend
