Fruit Compote with Coconut

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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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1/2 pint strawberries, hulled and sliced
  • 1 cup cantaloupe balls, or cubes (1/2 cantaloupe)
  • 2 kiwis, peeled, cut in half and sliced
  • 1/4 cup orange juice
  • 2 tablespoons chopped crystallized ginger
  • 2 teaspoons sugar
  • 2 tablespoons sweetened shredded coconut, toasted (see Tip)

Preparation

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  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.

Nutrition information

  • 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; 1640 IU vitamin A; 84 mg vitamin C; 29 mg calcium; 1 mg iron; 17 mg sodium; 335 mg potassium
  • Carbohydrate Servings: 1 1/2
  • Exchanges: 1 fruit, 1/2 other carbohydrate

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