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Tropical Fruit Compote

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“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.”
READY IN:
30mins
SERVES:
10-12
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine sugar, guava jelly, orange zest, and water in a small saucepan. Bring to a boil and boil 1-2 minutes.
  2. Strain and cool, then stir in the rum.
  3. Arrange cubed fruits in a serving bowl. Pour the cooled guava mixture over the fruit and gently toss to mix using a wooden spoon.
  4. Chill until ready to serve.
  5. Garnish with dried coconut.

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