Minted Fruit Compote
- Drain pineapple, reserving juice; add enough water to make 1 cup.
- 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.
- 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.
- 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
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.
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.