"This different and refreshing combination of fruits is a welcome side dish my husband, Jim, and I enjoy with breakfast or lunch," says Genise Krause from Sturgeon Bay, Wisconsin. "The light dressing lets the goodness of the fruit come through."
- 1 can (8 ounces) unsweetened pineapple chunks
- 1 medium pink grapefruit, peeled and sectioned
- 1 medium red apple, cubed
- 1 tablespoon sugar
- 1 teaspoon cornstarch
- 1/8 teaspoon salt
- 1 tablespoon lime juice
- Drain pineapple, reserving 1/4 cup juice. In a small bowl, combine the pineapple, grapefruit and apple. In a small saucepan, combine the sugar, cornstarch and salt. Gradually stir in lime juice and reserved pineapple juice until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Pour over fruit and toss to coat. Serve immediately. Yield: 2 servings.
Originally published as Four-Fruit Compote in Taste of Home February/March 2002, p10
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