Gingered Melon Compote
Yield: 6 servings
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 137
- Calories from fat: 3%
- Fat: 0.4g
- Saturated fat: 0.2g
- Monounsaturated fat: 0.1g
- Polyunsaturated fat: 0.1g
- Protein: 0.7g
- Carbohydrate: 34.4g
- Fiber: 1.7g
- Cholesterol: 0.0mg
- Iron: 0.2mg
- Sodium: 5mg
- Calcium: 9mg
Ingredients
- 1 1/2 cups water
- 3/4 cup sugar
- 2 tablespoons coarsely chopped peeled fresh ginger
- 6 whole cloves
- 6 whole allspice
- 2 cups cubed seeded watermelon
- 1 cup cubed peeled cantaloupe
- 1 cup blueberries
Preparation
- Combine first 5 ingredients in a small saucepan; bring to a boil. Reduce heat, and simmer 15 minutes or until sugar dissolves, stirring occasionally. Strain sugar syrup through a sieve into a bowl; discard solids. Cover sugar syrup, and chill.
- Divide watermelon, cantaloupe, and blueberries evenly among 6 dessert dishes. Spoon 1/4 cup sugar syrup over each serving.
Gingered Melon Compote Recipe at a Glance
- COURSE: Breakfast/Brunch, Desserts, Snacks
- CONVENIENCE: Entertaining, Kid-Friendly, Make-Ahead, Portable/Picnic, Quick/Easy
- CUISINE: American
- MAIN INGREDIENT: Fruits
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Low Sodium, Low Saturated Fat, Gluten-Free
- OCCASION: Summer, July 4th, Labor Day, Birthdays/Anniversaries
- PUBLICATION: Cooking Light
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