Tropical Fruit Compote

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.

Yield: 6 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 166
  • Calories from fat: 2%
  • Fat: 0.4g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.1g
  • Protein: 1g
  • Carbohydrate: 39.4g
  • Fiber: 3.4g
  • Cholesterol: 0.0mg
  • Iron: 0.6mg
  • Sodium: 12mg
  • Calcium: 42mg


  • 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)


  1. 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.
  2. Combine wine mixture and fruit in a bowl, and toss gently. Chill 30 minutes.
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