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Spiced Tropical Fruit Compote

  • 20 m
  • 50 m
Melanie Barnard
“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.”


    • ½ cup sugar
    • ½ cup unsweetened pineapple juice
    • 1 teaspoon freshly grated lime zest
    • ¼ cup lime juice, (2 limes)
    • 10 whole cardamom pods,bruised
    • 8 whole allspice berries
    • 8 whole black peppercorns
    • 8 whole cloves
    • 2 cinnamon sticks, broken in half
    • 2 tablespoons Curaçao or other orange liqueur
    • 3 kiwi, peeled and sliced
    • 2 mangoes or papayas, peeled, seeded and cut into chunks
    • 2 seedless tangerines or small oranges, peeled and sliced
    • 2 star fruit (carambolas), thinly sliced
    • 1 cup fresh pineapple chunks
    • 1 banana, peeled and cut into thick slices


  • 1 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.
  • 2 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.
ALL RIGHTS RESERVED © 2019 Printed From 10/15/2019