Whole spices give a subtle but distinct flavor to this tropical fruit compote. Here the fruit is not cooked in the syrup, but simply macerated so that the tastes remain fresh and distinct. The spiced syrup is also a wonderful sweetener for hot tea or as a base for a light punch.

Melanie Barnard
Source: EatingWell Magazine, November/December 1995

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Recipe Summary

total:
50 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine sugar, pineapple juice, lime zest and juice in a small saucepan. Tie the spices in a small cheesecloth bag and add it to the saucepan. Bring the liquid to a boil, stirring to dissolve the sugar. Cover the pan, reduce the heat to low and simmer gently for 10 minutes. Remove from the heat and let cool. Stir in orange liqueur. Cover and refrigerate for at least 30 minutes or up to 24 hours.

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  • Toss kiwi, mangoes (or papaya), tangerines (or oranges), star fruit, pineapple and banana in a serving bowl. Add the syrup and stir gently. Refrigerate for 30 minutes. Remove the spice bag and serve.

Nutrition Facts

237 calories; protein 2.4g 5% DV; carbohydrates 58g 19% DV; dietary fiber 5.2g 21% DV; sugars 48.3g; fat 0.9g 1% DV; saturated fat 0.2g 1% DV; cholesterolmg; vitamin a iu 1494.9IU 30% DV; vitamin c 111.4mg 186% DV; folate 78.8mcg 20% DV; calcium 45.2mg 5% DV; iron 0.6mg 3% DV; magnesium 35.6mg 13% DV; potassium 525.8mg 15% DV; sodium 4.8mg; thiamin 0.1mg 10% DV.