Total Time
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.

Ingredients Nutrition


  1. Combine sugar, guava jelly, orange zest, and water in a small saucepan. Bring to a boil and boil 1-2 minutes.
  2. Strain and cool, then stir in the rum.
  3. Arrange cubed fruits in a serving bowl. Pour the cooled guava mixture over the fruit and gently toss to mix using a wooden spoon.
  4. Chill until ready to serve.
  5. Garnish with dried coconut.
Most Helpful

5 5

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!

5 5

Orange, pineapple, mango, banana, papaya, watermelon, coconut and a guava-rum sauce--PURE AMBROSIA! Made for ZWT5 Dessert Caribbean Challenge

5 5

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