- Peel and section grapefruit and oranges, reserving fruit juices. Set fruit aside.
- For sauce, add enough water to juices to make 1/2 cup liquid. In a small saucepan stir together juice liquid, sugar, cornstarch, lemon juice, cardamom, nutmeg, and orange or lemon peel. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Cover and chill.
- In a medium mixing bowl combine grapefruit and orange sections, pineapple chunks, and grapes. Pour sauce over fruit and toss gently to coat. Cover and chill for up to 5 days. Top with toasted coconut or mint leaves, if desired. Makes 2-1/2 cups.
From the Test Kitchen
Rosy Fruit Compote:
Prepare Fruit Compote as directed above, except add 1 teaspoon red cinnamon candies to sauce mixture before cooking. Continue as directed.
Nutrition Facts (Fruit Compote)
- Per serving:
- 459 kcal ,
- 2 g fat
- 5 mg sodium ,
- 115 g carb. ,
- 9 g fiber ,
- 4 g pro.