"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
Reviews for Compote of Fruit
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Feb. 9, 2010
"I have made this many times. It is so refreshing and delicious. Peeling the grapfruit takes a little time, but the results are worth it. I think you could easily serve 3 instead of just 2."