Tropical Fruit Compote
A delicious fruit compote made of a variety of soft fruits and drenched in a honey sweet citrus syrup. The base of this recipe I collected during my past ‘food and editor’ excursions to Africa, many years ago. Tamu-Tamu as the fresh fruit dessert is more affectionately termed, and traditionally drenched in a sugar syrup but as I prefer to use honey where I can, I have tweaked this recipe to be more ‘healthy’. If the final syrup is not sweet enough for you add more honey, but remember as the compote sits the sweetness from the fruit will naturally seep out and infuse.
Ingredients
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1 ripe papaya- skinned and sliced
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6 small guavas- skinned and chopped
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2 ripe bananas- skin removed and sliced
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1 pineapple- skinned and cubed
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1 small melon- seeds removed and cut into balls
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1 mango- skin and stone removed, cubed
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1 carton strawberries- trimmed and halved
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6 purple passion fruits- pulp only
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Syrup
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3 lemons- zest and juice
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4 oranges- zest and juice
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2 tbsp runny honey- to taste
Instructions
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Make syrup:
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01 Remove zest from lemons and oranges. Squeeze juice. Dissolve honey with juice and zest and boil for 5 minutes. Remove from the heat and leave to cool. Once cool chill in the refrigerator.
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Chop fruits:
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02 Clean, peel and chop as above, then combine together in a glass bowl. Cover.
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Serve:
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03 Pour chilled syrup over prepared fruits and serve in either the glass bowl or spoon into attractive individual glasses.
Notes
Don’t throw away any left over fruit compote as this can be mixed with low fat plain yoghurt and quickly whizzed up in a blender to make a delicious fruity drink – great for breakfast! Please note this fruit salad will keep up to several hours if covered and stored in a cool place.
