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Minted Fruit Compote

Makes: 12 servings
Prep 35 mins Chill 2 hrs to 24 hrs
Minted Fruit Compote
  • 2 15 1/4 ounces  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)

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.

From the Test Kitchen*
  • 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 (Minted Fruit Compote)
  • Servings Per Recipe 12,
  • cal. (kcal) 98,
  • Fat, total (g) 0,
  • chol. (mg) 0,
  • sat. fat (g) 0,
  • carb. (g) 25,
  • fiber (g) 2,
  • pro. (g) 1,
  • vit. A (RE) 0,
  • vit. C (mg) 53,
  • sodium (mg) 2,
  • calcium (mg) 30,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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