Recipes and Cooking Minted Fruit Compote 4.7 (3) Pomegranate seeds are available in packages at most major markets, especially during Thanksgiving and Christmas. The red seeds add to the colorful mix of fruit in this easy side dish recipe. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Prep Time: 35 mins Chill Time: 2 hrs Total Time: 2 hrs 35 mins Servings: 12 Jump to Nutrition Facts Ingredients 2 15.25 ounce cans pineapple chunks (juice pack) ¼ cup sugar ¼ cup snipped fresh mint or 1 tablespoon dried mint, crushed 2 tablespoon finely slivered grapefruit peel 4 red grapefruit, peeled, halved lengthwise, and sliced 1/4 inch thick 2 tablespoon finely slivered orange peel 4 oranges, peeled, halved lengthwise, and sliced 1/4 inch thick 2 kiwifruits, peeled and sliced 1/4 inch thick ½ cup pomegranate seeds* Thinly sliced orange peel strips (optional) Directions Drain pineapple, reserving juice. Add enough water to juice to equal 2 cups. 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. 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. To serve, gently stir pomegranate seeds into fruit mixture. If desired, garnish with orange peel strips. Makes 12 servings. * 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. Rate it Print Nutrition Facts (per serving) 98 Calories 25g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 98 % Daily Value * Sodium 2mg 0% Total Carbohydrate 25g 9% Protein 1g Vitamin C 52.6mg 263% Calcium 30.3mg 2% Iron 0.7mg 4% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.