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Minted Fruit Compote

Rated :  Not yet rated
Prep: 35 min.
Chill: 2 to 24 hr.
 
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Minted Fruit Compote

Ingredients

  • 2  15 1/4-ounce cans pineapple chunks (juice pack)
  • 1/4  cup sugar
  • 1/4  cup snipped fresh mint or 1 tablespoon dried mint, crushed
  • 2  tablespoons finely slivered grapefruit peel
  • 4  red grapefruit, peeled, halved lengthwise, and sliced 1/4 inch thick
  • 2  tablespoons finely slivered orange peel
  • 4  oranges, peeled, halved lengthwise, and sliced 1/4 inch thick
  • 2  kiwifruits, peeled and sliced 1/4 inch thick
  • 1/2  cup pomegranate seeds*
  •   Thinly sliced orange peel strips (optional)

Directions

1. Drain pineapple, reserving juice. Add enough water to juice to equal 2 cups.

2. For syrup, in a small saucepan, combine the reserved 2 cups juice mixture, sugar, and mint. Bring mixture just to boiling; reduce heat. Cover and simmer for 5 minutes. Pour mixture through a strainer; discard mint. Cool slightly.

3. Meanwhile, in a large serving bowl, combine pineapple, grapefruit peel, grapefruit slices, the 2 tablespoons orange peel, orange slices, and kiwifruit slices. Pour the strained syrup over fruit. Cover and chill for 2 to 24 hours.

4. To serve, gently stir pomegranate seeds into fruit mixture. If desired, garnish with orange peel strips. Makes 12 servings.

5. *Note: To remove pomegranate seeds, cut the fruit in half just through the skin. Remove the peel and break the fruit into sections. Then use your fingers or a small spoon to separate the seeds from the membrane. Discard the skin and membrane. Handle the fruit in a bowl filled with water; this allows the seeds to float to the top, and the juice won't discolor your hands.

Nutrition Facts

  • Calories 98,
  • Total Fat (g) 0,
  • Saturated Fat (g) 0,
  • Cholesterol (mg) 0,
  • Sodium (mg) 2,
  • Carbohydrate (g) 25,
  • Fiber (g) 2,
  • Protein (g) 1,
  • Vitamin A (DV%) 0,
  • Vitamin C (DV%) 89,
  • Calcium (DV%) 3,
  • Iron (DV%) 4,
  • Percent Daily Values are based on a 2,000 calorie diet

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