Tropical Fruit Compote Recipe - A Lemon Dessert Twist
Originating in medieval Europe, compote was a go-to method for preserving fruit. Cooked gently in sugar syrup and often flavored with citrus or spices, it evolved into a beloved dessert and topping. This version takes a tropical turn, with bright, sun-kissed fruit that brings a vacation vibe to your table.
Tropical Fruit Compote with Pineapple, Mango and Banana
Craving something fruity, light, and irresistibly refreshing?
This fruit compote recipe brings the vibrant flavors of pineapple, mango, and banana together with a gently sweet syrup and a hint of vanilla. It’s a modern nod to the old-world charm of traditional tropical fruit compote, and it’s just as lovely served warm as it is chilled.
Ingredients for Tropical Fruit Compote.
Ingredients
3/4 cup water
1/2 cup sugar or sugar substitute of your choice
2 teaspoons fresh lemon juice
1 piece lemon peel
1/2 teaspoon vanilla extract
1 pineapple, cored, peeled, and cut into 8 slices
3 mangos, peeled, pitted, and cut into 8 pieces
3 bananas, peeled and cut into 8 pieces
Fresh mint leaves (for garnish)
How to make Tropical Fruit Compote
In a large saucepan, combine the water, sugar, lemon juice, lemon peel, and vanilla extract.
Bring the mixture to a boil, then reduce the heat to low.
Water, sugar, lemon juice, lemon peel, and vanilla extract in saucepan.
Add the prepared fruit to the saucepan. Cover and cook on low heat for 5 minutes.
Prepared tropical fruit added to sugar and lemon mixture in saucepan.
Using kitchen shears, carefully cut the pineapple slices in half.
Continue cooking covered on low heat for another 5 minutes.
Pineapple cut in half & cooking with other ingredients on low heat for 5 minutes.
Remove the saucepan from heat and discard the lemon peel.
Using tongs, carefully transfer the fruit to a casserole dish.
Pour the remaining syrup into a small bowl.
Allow the cooked fruit to cool for 2 hours.
Fruit transferred to casserole dish & syrup cooling in small bowl, (lemon peel has been discarded).
To serve, arrange the fruit in a serving dish and drizzle a few teaspoons of the syrup over the fruit. Garnish with fresh mint leaves if desired and enjoy!
Tropical Fruit Compote served with a sprig of fresh mint.
Serving Tips
The compote tastes great the next day, after refrigeration, especially with cottage cheese or fresh mint.
Storage Tips
The compote can last refrigerated for up to 10 days!
THE RECIPE
Tropical Fruit Compote with Pineapple, Mango, and Banana
Compote is a timeless treat with a fruity past! Originating in medieval Europe, it was created as a simple way to preserve fresh fruit by cooking it with sugar. Served as a dessert or topping, compote became a favorite for its sweet, tangy flavor and versatility. Today, it’s still loved for bringing a touch of old-world charm to modern dishes!
Ingredients
- 3/4 cup water
- 1/2 cup sugar or sugar substitute of your choice
- 2 teaspoons fresh lemon juice
- 1 piece lemon peel
- 1/2 teaspoon vanilla extract
- 1 pineapple, cored, peeled, and cut into 8 slices
- 3 mangos, peeled, pitted, and cut into 8 pieces
- 3 bananas, peeled and cut into 8 pieces
- Fresh mint leaves (for garnish)
Instructions
- In a large saucepan, combine the water, sugar, lemon juice, lemon peel, and vanilla extract.
- Bring the mixture to a boil, then reduce the heat to low.
- Add the prepared fruit to the saucepan. Cover and cook on low heat for 5 minutes.
- Using kitchen shears, carefully cut the pineapple slices in half.
- Continue cooking covered on low heat for another 5 minutes.
- Remove the saucepan from heat and discard the lemon peel.
- Using tongs, carefully transfer the fruit to a casserole dish.
- Pour the remaining syrup into a small bowl.
- Allow the cooked fruit to cool for 2 hours.
- To serve, arrange the fruit in a serving dish and drizzle a few teaspoons of the syrup over the fruit. Garnish with fresh mint leaves if desired and enjoy!
Notes
The compote tastes great the next day, after refrigeration, especially with cottage cheese or fresh mint.
The compote can last refrigerated for up to 10 days!
Nutrition Facts
Calories
80Fat
0 gCarbs
20 gProtein
1 gFrequently Asked Questions
Q. Can I make this fruit compote recipe ahead of time?
Yes! It actually tastes even better the next day. Chill it overnight and serve it cold for the best texture and flavor.
Q. Is this a traditional lemon compote dessert?
This is a modern take! It includes lemon juice and peel for that bright zing, but the tropical fruits give it a fun twist on traditional compote.
Q. What other fruits can I use in this compote?
Papaya, kiwi, or passion fruit would be great additions if you want to mix it up while keeping the tropical vibe.
Q. Is this compote recipe good for breakfast?
Absolutely. Serve it over oatmeal, toast, or even pancakes for a bright and healthy start to your day. Want to add some protein to your breakfast? Serve compote over yogurt or cottage cheese.
This Tropical Fruit Compote with Pineapple, Mango, and Banana is more than just a fruit medley - it’s a celebration of flavor, history, and ease. Whether you’re serving it at brunch, using it to top your favorite treats, or enjoying it solo, this recipe adds a sweet and sunny touch to any moment.
Meet Dr. Veronica Allende,
Founder of HealthWealth
Inspired by her Puerto Rican roots & Moroccan family, Dr. Veronica Allende blends culture, wellness & heart into every recipe. Her mission? To make healthy eating feel joyful, simple & full of meaning.
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