Recipe Image

Fruit Compote with Coconut

  • 20 m
  • 20 m
EatingWell Test 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.”


    • 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)


  • 1 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.
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