Tropical Fruit Compote
Fresh or cooked fruits make a great low-calorie dessert.
Ingredients
- ¾ C water
- ½ C sugar
- 2 tsp fresh lemon juice
- 1 piece lemon peel
- ½ tsp rum or vanilla extract (optional)
- 1 pineapple, cored and peeled, cut into 8 slices
- 2 mangos, peeled and pitted, cut into 8 pieces
- 3 bananas, peeled, cut into 8 diagonal pieces
- Fresh mint leaves (optional)
Ingredients for 8 servings (1.3 kg) · the original recipe
Method
- 1
In a saucepan combine ¾ cup of water with the sugar, lemon juice, and lemon peel (and rum or vanilla extract if desired). Bring to a boil, then reduce the heat and add the fruit. Cook at a very low heat for 5 minutes.
Stovetop - 2
Pour the syrup into a cup and set aside. Remove the lemon peel and cool the cooked fruit for 2 hours.
- 3
To serve the compote, arrange the fruit in a serving dish and pour a few teaspoons of syrup over the fruit. Garnish with mint leaves (if desired).
Source: National Heart, Lung, and Blood Institute; National Institutes of Health; U.S. Department of Health and Human Services. The recipe is in the public domain. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by National Heart, Lung, and Blood Institute. Copied on 2026-11-12.
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