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Four-Fruit Compote Recipe

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
TOTAL TIME: Prep: 15 min. + chilling YIELD:12-16 servings


  • 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


  • 1. 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.
  • 2. 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.

Reviews for Four-Fruit Compote

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Reviewed Mar. 28, 2016

"Made this as written. Very good!! Added all the fruit to the sauce and served it the next day, we had leftovers the next day and none of the fruit had browned. Next time I may half some cherries for extra color."

Reviewed Mar. 25, 2016

"Love love love this. I make it frequently. It's always a hit!"

Reviewed Jan. 23, 2015

"Delish and easy. I made it the day before but added the bananas shortly before serving. This will be a go-to keeper."

Reviewed Nov. 7, 2014

"Great salad! Makes a large quantity; sauce is really good. I did wait to add the apples and bananas shortly before serving, but the leftovers did not turn brown quickly, maybe due to the juices in the sauce. I added fresh fruit to the leftovers to make it go further since there was plenty of sauce."

Reviewed Mar. 9, 2014

"Stir Lemon juice into the fruit. It will keep the apples and bananas from turning brown! This is YUMMY!"

Reviewed Feb. 5, 2014

"This was quite good. I have made it twice now, and I learned two things. One, there was way too much sauce in my opinion, so I cut that part of the recipe in half. Much better. Two, don't cut in the apples and bananas until you're ready to serve it. Not terrible, but a lot better (and better looking) to wait. Other than those two things this was delicious and an excellent fruit dish to make in the winter time."

Reviewed Jan. 8, 2013

"Everyone loved this. The sauce makes it."

Reviewed Dec. 27, 2012

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

Reviewed Apr. 23, 2012

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

Reviewed Jan. 18, 2012

"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 Dec. 26, 2011

"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 Jan. 12, 2011

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

Reviewed Oct. 12, 2010

"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 !!!"

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