Fruit Compote with Coconut

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Get a vitamin-C boost when you toss strawberries, cantaloupe and kiwi are tossed with crystallized ginger and orange juice in this quick compote.

Fruit Compote with Coconut

Makes: 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)


  1. Combine strawberries, cantaloupe, kiwis, orange juice, ginger and sugar in a medium bowl. Stir gently. Serve in individual bowls, sprinkled with toasted coconut.

Tips & Notes

  • 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.


Per serving: 97 calories; 2 g fat (1 g sat, 0 g mono); 0 mg cholesterol; 21 g carbohydrates; 1 g protein; 2 g fiber; 17 mg sodium; 335 mg potassium.

Nutrition Bonus: Vitamin C (140% daily value), Vitamin A (33% dv).

Carbohydrate Servings: 1 1/2

Exchanges: 1 fruit, 1/2 other carbohydrate

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