Minted Fruit Compote

Pineapple for welcome. Grapefruits, kiwifruits, oranges, and pomegranate seeds for color. This refreshing holiday recipe brightens the table along with Christmas spirits.

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  • Makes: 6 servings
  • Serving Size: 3/4 cup
  • Prep: 20 mins
  • Chill: 2 hrs to 12 hrs

Minted Fruit Compote

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Directions

  1. Drain pineapple, reserving juice; add enough water to make 1 cup.
  2. Combine reserved juice mixture, sugar, and fresh or dried mint in a small saucepan. Bring just to boiling; reduce heat. Simmer, covered, for 5 minutes. Strain, discarding mint. Cool slightly.
  3. Meanwhile, combine the pineapple, grapefruit peel and slices, orange peel and slices, and kiwifruit slices in a large serving bowl. Pour the strained syrup over fruit; cover and chill for 2 hours or overnight.
  4. To serve, stir in pomegranate seeds; garnish with thinly sliced orange peel strips, if desired. Makes 6 (3/4-cup) servings.

From the Test Kitchen

*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. 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. Discard the skin and membrane, and eat only the seeds.

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Nutrition Facts (Minted Fruit Compote)

  • Per serving:
  • 98 kcal ,
  • 0 g fat
  • (0 g sat. fat ,
  • 0 mg chol. ,
  • 2 mg sodium ,
  • 25 g carb. ,
  • 2 g fiber ,
  • 1 g pro.
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