Prep 20 mins
Cook 10 mins
Based on a recipe from Heidi Haughy Cusick’s book, Soul and Spice, African Cooking in the Americas. This book is chock-filled with Caribbean, Bahia Brazilian, and Louisiana Creole recipes. She says, “The plethora of fruit available year-round for the picking contributes to its popularity as dessert all over the Caribbean. Here is a recipe that combines tropical fruits with a syrupy glaze of rum-flavored guava jelly. It is inspired by one that appeared in an old recipe collection from the island of St. Vincent. For a special occasion, serve the compote over Banana Coconut Bread and top it with a little whipped cream.” I haven’t tried this yet.
- Combine sugar, guava jelly, orange zest, and water in a small saucepan. Bring to a boil and boil 1-2 minutes.
- Strain and cool, then stir in the rum.
- Arrange cubed fruits in a serving bowl. Pour the cooled guava mixture over the fruit and gently toss to mix using a wooden spoon.
- Chill until ready to serve.
- Garnish with dried coconut.
My husband loves fruit salad, so this was a winner!! We used oranges, bananas, strawberries, pineapple and papaya, lovely, thank you mersaydees, this was made for the ZWT9 Caribbean Tropical Desserts Challenge, Hot Pink Panthers On The Prowl!
Orange, pineapple, mango, banana, papaya, watermelon, coconut and a guava-rum sauce--PURE AMBROSIA! Made for ZWT5 Dessert Caribbean Challenge
love mersaydees recipes used guava juice cook down .dont need water ,this is wonderful ,frozen tropical fruit from walmart ,fast tastes great pretty smoochies back at you zwt9