Minted Fruit Compote

Ingredients

• 2 (15 1/4 oz.) cans pineapple chunks (juice pack)
• 1/4 cup sugar
• 1/4 cup snipped fresh mint or 1 Tbsp. dried mint, crushed
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• 2 Tbsp. finely slivered grapefruit peel
• 4 red grapefruit, peeled, halved lengthwise, and sliced 1/4 inch thick
• 2 Tbsp. finely slivered orange peel
• 4 oranges, peeled, halved lengthwise, and sliced 1/4 inch thick
• 2 kiwifruits, peeled and sliced 1/4 inch thick
• 1/2 cup pomegranate seeds*
• Thinly sliced orange peel strips (optional)

Directions

Drain pineapple, reserving juice. Add enough water to juice to equal 2 cups.

For syrup, in a small saucepan, combine the reserved 2 cups juice mixture, sugar, and mint. Bring mixture just to boiling; reduce heat. Cover and simmer for 5 minutes. Pour mixture through a strainer; discard mint. Cool slightly.

Meanwhile, in a large serving bowl, combine pineapple, grapefruit peel, grapefruit slices, the 2 tablespoons orange peel, orange slices, and kiwifruit slices. Pour the strained syrup over fruit. Cover and chill for 2 to 24 hours.

To serve, gently stir pomegranate seeds into fruit mixture. If desired, garnish with orange peel strips. Makes 12 servings.

Note: To remove pomegranate seeds, cut the fruit in half just through the skin. Remove the peel and break the fruit into sections. Then use your fingers or a small spoon to separate the seeds from the membrane. Discard the skin and membrane. Handle the fruit in a bowl filled with water; this allows the seeds to float to the top, and the juice won't discolor your hands.

Calories 98,

Source: Better Homes and Gardens

By LRP from LWL, MA