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Four-Fruit Compote

By: Genise Krause  
"'This different and refreshing combination of fruits is a welcome side dish my husband, Jim, and I enjoy with breakfast or lunch,' says Genise Krause from Sturgeon Bay, Wisconsin. 'The light dressing lets the goodness of the fruit come through.'"

Rating: This weblink has been rated 1 time with an average star rating of 4.0 Read Reviews (1)

Rate/Review | 37 people have saved this

Prep Time:
15 Min
Ready In:
15 Min

Servings  (Help)

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Original Recipe Yield 2 servings
 

Ingredients

  • 1 (8 ounce) can unsweetened pineapple chunks
  • 1 medium pink grapefruit, peeled and sectioned
  • 1 medium red apple, cubed
  • 1 tablespoon sugar
  • 1 teaspoon cornstarch
  • 1/8 teaspoon salt
  • 1 tablespoon lime juice

Directions

  1. Drain pineapple, reserving 1/4 cup juice. In a bowl, combine the pineapple, grapefruit and apple. In a saucepan, combine the sugar, cornstarch and salt. Gradually stir in lime juice and reserved pineapple juice until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Pour over fruit and toss to coat. Serve immediately.

Footnotes

  • Nutritional Analysis: One serving (1 cup) equals 145 calories, trace fat (trace saturated fat), 0 cholesterol, 148 mg sodium, 37 g carbohydrate, 4 g fiber, 1 g protein. Diabetic Exchanges: 2-1/2 fruit.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 21, 2008 by bigbuggie 
The sauce does a good job of making the grapefruit not so sour. It would also do well with... MORE

 
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