Tropical Fruit Compote

Tropical Fruit Compote Recipe
Randy Mayor
Coarse-grained and a light golden color, turbinado sugar has a mild molasses taste. Look for it near granulated sugar in the supermarket. If you can't find turbinado, use 1/2 cup unpacked light brown sugar. The fiery kick from the crushed red pepper enlivens the fruits' sweetness. Omit it if you're sensitive to spiciness.


6 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 166
Caloriesfromfat 2 %
Fat 0.4 g
Satfat 0.1 g
Monofat 0.1 g
Polyfat 0.1 g
Protein 1 g
Carbohydrate 39.4 g
Fiber 3.4 g
Cholesterol 0.0 mg
Iron 0.6 mg
Sodium 12 mg
Calcium 42 mg


1 cup water
1/2 cup turbinado sugar
1/8 teaspoon crushed red pepper
4 (1/8-inch) slices peeled fresh ginger
3 star anise
1 (2-inch) cinnamon stick
1/2 cup riesling or other slightly sweet white wine
1/2 teaspoon grated orange rind
3 cups cubed peeled ripe mango (about 1 large)
3 cups cubed peeled papaya (about 1 small)
1 cup sliced carambola (star fruit)


Bring water and sugar to a boil in a medium saucepan; cook 3 minutes or until sugar dissolves. Add pepper, ginger, anise, and cinnamon. Reduce heat; cook until reduced to 1/2 cup (about 20 minutes). Remove from heat; stir in wine and rind. Cool completely. Strain mixture through a small sieve over a bowl; discard solids.

Combine wine mixture and fruit in a bowl, and toss gently. Chill 30 minutes.

Wendy Kalen,

Cooking Light

May 2005
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