Compote of Fruit
"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."
Total TimePrep/Total Time: 15 min.
- 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.
Nutrition Facts1 cup: 145 calories, 0 fat (0 saturated fat), 0 cholesterol, 148mg sodium, 37g carbohydrate (0 sugars, 4g fiber), 1g protein. Diabetic Exchanges: 2-1/2 fruit.
Originally published as Four-Fruit Compote in Taste of Home February/March 2002
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.