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Fruit Compote with Coconut
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)
1Combine 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.