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Tropical Fruit Compote

Tropical Fruit Compote – Forkwise recipe card (illustration, no photo yet)
DessertsAmerican⏱ 35 minServes 8EasyGluten-freeEgg-freeDairy-freeLactose-freeVeganVegetarianNut-free
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes

Ingredients

  • ¾ cup water
  • ½ cup sugar
  • 2 tsp fresh lemon juice
  • 1 piece lemon peel
  • ½ tsp rum or vanilla extract (optional)
  • 1 pineapple, cored and peeled, cut into 8 slices
  • 2 mangos, peeled and pitted, cut into 8 pieces
  • 3 bananas, peeled, cut into 8 diagonal pieces
  • Fresh mint leaves (optional)

Method

  1. In a saucepan combine ¾ cup of water with the sugar, lemon juice, and lemon peel (and rum or vanilla extract if desired). Bring to a boil, then reduce the heat and add the fruit. Cook at a very low heat for 5 minutes.
  2. Pour the syrup into a cup and set aside. Remove the lemon peel and cool the cooked fruit for 2 hours.
  3. To serve the compote, arrange the fruit in a serving dish and pour a few teaspoons of syrup over the fruit. Garnish with mint leaves (if desired).

Recipe source: NIH National Heart, Lung, and Blood Institute · Public domain (U.S. Government work) · NHLBI – Stay Young At Heart · Reformatted; ingredient quantities parsed
No photo yet – illustrated placeholder.