Tropical Fruit Compote
30 mins (prep 20, cooking 10)
14 ingredients
10-12 servings
Based on a recipe from Heidi Haughy Cusick’s book, Soul and Spice, African Cooking in the Americas. This book is chock-filled with Caribbean, Bahia Brazilian, and Louisiana Creole recipes. She says, “The plethora of fruit available year-round for the picking contributes to its popularity as dessert all over the Caribbean. Here is a recipe that combines tropical fruits with a syrupy glaze of rum-flavored guava jelly. It is inspired by one that appeared in an old recipe collection from the island of St. Vincent. For a special occasion, serve the compote over Banana Coconut Bread and top it with a little whipped cream.” I haven’t tried this yet.

Categories:  <-30-mins , time-to-make ,
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Serving Size (38.63 g)
Servings 10
Amount per Serving
Calories 55.36 Calories from Fat 0.72
% Daily Value *
Total Fat 0.08g 1.24%
Saturated Fat 0.02g 1.15%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 4.25mg 1.77%
Total Carbohydrate 12.41g 41.38%
Dietary Fiber 0.56 g 22.55%
Sugars 9.75 g %
Protein 0.23g 4.56%
Vitamin A 52.07IU% Vitamin C 18.94mg%
Calcium 2.7mg% Iron 0.05mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
fruit, shredded coconut