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Fruit Compote with Coconut
Fruit Compote with Coconut
0 Reviews
From the EatingWell Kitchen
Get a vitamin-C boost when you toss strawberries, cantaloupe and kiwi are tossed with crystallized ginger and orange juice in this quick compote.
- By: EatingWell Test Kitchen
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- ½ pint strawberries, hulled and sliced
- 1 cup cantaloupe balls, or cubes ( ½ cantaloupe)
- 2 kiwis, peeled, cut in half and sliced
- ¼ cup orange juice
- 2 tablespoons chopped crystallized ginger
- 2 teaspoons sugar
- 2 tablespoons sweetened shredded coconut, toasted (see Tip)
Preparation
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Active
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Ready In
- Combine strawberries, cantaloupe, kiwis, orange juice, ginger and sugar in a medium bowl. Stir gently. Serve in individual bowls, sprinkled with toasted coconut.
- Tip: To toast coconut: Place coconut in a small dry skillet and cook, stirring often, until golden, about 5 minutes or spread in a shallow baking dish and bake at 350°F until light golden and fragrant, 5 to 10 minutes.
- Per serving: 97 calories; 2 g fat(1 g sat); 2 g fiber; 21 g carbohydrates; 1 g protein; 24 mcg folate; 0 mg cholesterol; 15 g sugars; 1,640 IU vitamin A; 84 mg vitamin C; 29 mg calcium; 1 mg iron; 17 mg sodium; 335 mg potassium
- Nutrition Bonus: Vitamin C (140% daily value), Vitamin A (33% dv)
- Carbohydrate Servings: 1½
- Exchanges: 1 fruit, ½ other carbohydrate
