University of Illinois Extension
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Tropical Fruit Compote
Total : 3 hours


  • ¾ cup water
  • ½ cup sugar
  • 2 teaspoons fresh lemon juice
  • 1 piece lemon peel
  • ½ teaspoon rum or vanilla extract (optional)
  • 1 pineapple, cored and peeled, cut into 8 slices
  • 2 mangos, peeled and pitted, cut into 8 pieces
  • 3 bananas peeled, cut into 8 diagonal pieces
  • fresh mint leaves (optional)


  1. In a saucepan combine ¾ cup of water with the sugar, lemon juice, and lemon peel (and rum or vanilla extract if desired).  Bring to a boil, then reduce the heat and add the fruit.  Cook at a very low heat for 5 minutes.
  2. Pour the syrup in a cup.  Remove the lemon rind and cool the cooked fruit for 2 hours.
  3. To serve the compote, arrange the fruit in a serving dish and pour a few teaspoons of syrup over the fruit.  Garnish with mint leaves.
  4. May serve with Homemade Sour Cream.
Exchange: 3 fruit
Carbohydrate Units: 3
Nutrition Facts
Servings per Recipe:
8 servings
 Amount Per Serving
 Calories 151      Calories from Fat 6
% Daily Value 
1% Total Fat 0.5g
0% Cholesterol   0mg
0% Sodium   3mg
13% Total Carbohydrate   39g
12%   Dietary Fiber   3g
0%   Sugars   0g
2% Protein   1g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: