Fruit Compote

"I cut this out of the News & Observer here in Raleigh last spring. Since it uses fresh apples and bananas it a nice way to dress up canned fruit. I have also added grapes, just to add some color. My family really likes this fruit salad."
photo by Ms B. photo by Ms B.
photo by Ms B.
Ready In:




  • Drain pineapple RESERVING 3/4 cup juice In a saucepan, combine sugar& cornstarch.
  • Add pineapple juice, orange juice and lemon juice.
  • Cook and stir over medium heat until thickened and bubbly.
  • Cook& stir one minute longer.
  • Remove from heat: set aside.
  • In a bowl, combine pineapple chunks, oranges, apples& bananas Pour warm sauce over the fruit: stir gently to coat.
  • Cover& refrigerate.

Questions & Replies

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  1. Very delicious! It held up nicely--we enjoyed it with bran muffins for breakfast, took some on a picnic, and had some as a side for a light supper. My sister was visiting and she enjoyed it as well. Thanks for posting!
  2. This easy fruit compote was a nice addition to our weekend breakfast. Will make again. Thanks Kay in NC. Bullwinkle.
  3. I have been making this fruit salad for several years and I was glad to see it posted here. It is always great. It's a wonderful salad to have for breakfast and it's easy to make with the fruit that's available in the winter. I usually leave out the bananas and sometimes add grapes. Thanks for posting!
  4. I prepared this with a few adjustments to suit ingredients that I had on hand. I used fresh pineapple and because I didn't have the juice from the canned, combined white grape juice with the OJ to form the glaze. I omitted the bananas and added blueberries for an extra burst of color. This was an excellent fruit salad that went well with my Pumpkin Cornmeal Muffins (recipe #80705) and the Chile Relleno Torta (recipe #80540). Thanks for posting.
  5. I was looking for a fresh fruit salad and this caught my eye. I wasn't sure if I wanted a "compote" but I'm sure glad I gave it a try. The fruit sauce was so fresh tasting (used fresh orange juice)and merely held the fruit together with its thick syrup consistency. The mandarin oranges were the most fragile, so next time I will fold those in last. Surprisingly, my bananas (recommend them "just ripe") held up great and did not turn brown (lemon juice effect).I used Braeburn apples (2) I served it in wine glasses and it was worthy in looks and taste. I will definitely make again. Roxygirl


<p>Hi! I'm married with two children, dd and ds. I have a part time job and always looking for quick yummy meals to make on those busy nights. <br /><br />Life is good! :)</p>
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