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Fruit Compote Recipe

Fruit Compote Recipe

Whether you prepare this fruit dish for brunch, offer it as an appetizer or top it with a dollop of whipped cream for a light dessert, your guests will be happy. It's brimming with color and flavor and is especially welcoming during wintertime.
TOTAL TIME: Prep: 30 min. + chilling YIELD:12 servings


  • 1 can (20 ounces) unsweetened pineapple tidbits
  • 1 can (11 ounces) mandarin oranges
  • 2 tablespoons quick-cooking tapioca
  • 1/4 cup thawed orange juice concentrate
  • 1-1/2 cups seedless red grapes, halved
  • 1 package (10 ounces) frozen unsweetened sliced peaches
  • 1-1/2 cups fresh or frozen raspberries
  • 1 medium firm banana, sliced


  • 1. Drain pineapple and oranges, reserving juice; set fruit aside. In a large microwave-safe bowl, combine tapioca and reserved juices; let stand for 5 minutes. Microwave, uncovered, on high for 2-3 minutes or until clear and thickened, stirring several times. Stir in orange juice concentrate.
  • 2. In a large bowl, combine the pineapple, oranges, grapes and peaches. Add tapioca mixture; toss to coat. Cover and refrigerate overnight. Just before serving, stir in the raspberries and banana. Yield: 12 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Facts

1 serving (1/2 cup) equals 96 calories, trace fat (trace saturated fat), 0 cholesterol, 6 mg sodium, 24 g carbohydrate, 2 g fiber, 1 g protein.