Tropical Fruit Compote

Tropical Fruit Compote

Recommended by the National Heart, Lung, and Blood Institute

• 3/4 cup water
• 1/2 cup sugar
• 2 tsp. fresh lemon juice
• 1 piece lemon peel
• 1 tsp. 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 and cut into 8 diagonal pieces

In a saucepan combine water with sugar, lemon juice, and lemon peel (and rum or vanilla extract, if desired). Bring to a boil, then reduce heat and add the fruit. Cook at a very low heat for 5 minutes. Pour the syrup in a cup. Remove the lemon rind and cool the cooked fruit for 2 hours. 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. Serve with Homemade Sour Cream. Makes 8 1-cup servings.
Preparation Time: 2 hours
Cooking Time: 100 minutes
Nutritional Information: (per serving)

Calories: 148

Protein: n/a

Sodium: 3 mg

Cholesterol: 0 g

Fat Total: < 1 g

Saturated Fat: < 1 g