Four-Fruit Compote

mary Armstrong


This is very good and soooo simple. It keeps for 2-3 days in the refrigerator. I have used mangoes which were very good and could use strawberries and pears. I have also used FRESH pineapple.


★★★★★ 1 vote

30 Min
15 Min


  • 1 can(s)
    (20 ounce) pineapple chunks (drain and reserve juice)
  • 1/2 c
  • 2 Tbsp
  • 3/4 c
    pineapple juice (reserved from above)
  • 1/3 c
    orange juice
  • 1 Tbsp
    lemon juice
  • 3-4
    unpeeled apples, chopped
  • 2-3
    bananas sliced
  • 1 can(s)
    (11 ounce) mandarin oranges, drained or a regular orange (1-2) cut-up

How to Make Four-Fruit Compote


  1. Drain pineapple, reserving liquid. In a saucepan, combine the sugar and cornstarch. Then add pineapple liquid, and juices.
  2. Cook and stir over medium heat until thickened and bubbly; cook and stir 1 minute longer. Remove from heat.
  3. In a bowl, combine:
    pineapple chunks, chopped apples, banana slices and oranges.
  4. Pour warm sauce over the fruit; stir gently to coat. Cover and refrigerate.

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