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Nutrition Facts
Serving Size 1 (121g) Recipe makes 16 servings
Calories 94
Calories from Fat 1		(2%)
Amount Per Serving		%DV
	Total Fat 0.2g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 1mg		0%
Potassium 189mg		5%
Total Carbohydrate 24.4g		8%
	Dietary Fiber 1.8g	7%
	Sugars 19.6g
Protein 0.7g		1%
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Holiday -- Thanksgiving Breakfast

ms_bold

Fruit Compote

Recipe #75473 | 15 min | 10 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: NC Gal
Nov 4, 2003

I cut this out of the News & Observer here in Raleigh last spring. Since it uses fresh apples and bananas it a nice way to dress up canned fruit. I have also added grapes, just to add some color. My family really likes this fruit salad.

SERVES 16 (change servings and units)

Ingredients

1 (20 ounce) can pineapple chunks
1/2 cup sugar
2 tablespoons cornstarch
2/3 cup orange juice
1 tablespoon lemon juice
1 (15 ounce) can mandarin oranges, drained
3-4 unpeeled apples, cored and chopped
2-3 bananas, peeled and sliced

Directions

1
Drain pineapple RESERVING 3/4 cup juice In a saucepan, combine sugar& cornstarch.
2
Add pineapple juice, orange juice and lemon juice.
3
Cook and stir over medium heat until thickened and bubbly.
4
Cook& stir one minute longer.
5
Remove from heat: set aside.
6
In a bowl, combine pineapple chunks, oranges, apples& bananas Pour warm sauce over the fruit: stir gently to coat.
7
Cover& refrigerate.

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Featured Reviews for This Recipe

From: GaylaJ

On Jul 25, 2006

Very delicious! It held up nicely--we enjoyed it with bran muffins for breakfast, took some on a picnic, and had some as a side for a light supper. My sister was visiting and she enjoyed it as well. Thanks for posting!

0 people found this review helpful

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From: bullwinkle

On Jul 8, 2006

This easy fruit compote was a nice addition to our weekend breakfast. Will make again. Thanks Kay in NC. Bullwinkle.

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From: ms_bold

On Dec 10, 2005

I prepared this with a few adjustments to suit ingredients that I had on hand. I used fresh pineapple and because I didn't have the juice from the canned, combined white grape juice with the OJ to form the glaze. I omitted the bananas and added blueberries for an extra burst of color. This was an excellent fruit salad that went well with my Pumpkin Cornmeal Muffins (Pumpkin Cornmeal Muffins) and the Chile Relleno Torta (Chile Relleno Torta). Thanks for posting.

3 people found this review helpful

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From: Lvs2Cook

On Dec 26, 2005

I have been making this fruit salad for several years and I was glad to see it posted here. It is always great. It's a wonderful salad to have for breakfast and it's easy to make with the fruit that's available in the winter. I usually leave out the bananas and sometimes add grapes. Thanks for posting!

2 people found this review helpful

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