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Four-Fruit Compote Recipe

Four-Fruit Compote Recipe photo by Taste of Home

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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

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Four-Fruit Compote Recipe

Prep: 15 min. + chilling

Yield: 12-16 Servings

15 15

Ingredients

1 can (20 ounces) pineapple chunks
1/2 cup sugar
2 tablespoons cornstarch
1/3 cup orange juice
1 tablespoon lemon juice
1 can (11 ounces) mandarin oranges, drained
3 to 4 medium apples, chopped
2 to 3 medium bananas, sliced

Directions

Drain pineapple, reserving 3/4 cup juice. In a large saucepan, combine sugar and cornstarch. Whisk in the pineapple, orange and lemon 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.

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.

Originally published as Four-Fruit Compote in Taste of Home February/March 1994, p39

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Reviews for Four-Fruit Compote

Four-Fruit Compote

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Reviewed on Jan. 08, 2013 by sally109@aol.com

Everyone loved this. The sauce makes it.

Reviewed on Dec. 27, 2012 by dnaheish

We made this in five gallon buckets for my wedding. It's easy and gets plenty of compliments.

Reviewed on Apr. 23, 2012 by sd20

So easy and soooo delicious! We loved it! :)

Reviewed on Jan. 18, 2012 by hancock2080

This recipe is so easy and delicious. Anytime I need a quick salad to take I turn to this one. I always have requests for the recipe!

Reviewed on Dec. 26, 2011 by Twich

I have made this recipe many times and I like that I can make it a day ahead. When I do that, I often add the bananas and apples shortly before serving so they don't turn brown/get mushy. I have used different fruits easily, including fresh satsumas and grapes. Sometimes I add a pinch of cinnamon and/or cloves to the sauce. The last time I made it I used a small can of pineapple tidbits that didn't have enough juice, so I just added more orange juice to make the 3/4 cup. Very versatile.

Reviewed on Jan. 12, 2011 by 4wilma

This is absolutely wonderful! Plan on making it part of my routine. Would be wonderful during all seasons of the year.

Reviewed on Oct. 12, 2010 by luv91

this is wonderful !! everyone enjoys it. have made it many times. once for a cousin of mine that was a chef, he had even cooked for Presidents !!! he loved it !!!