Fruit Breakfast Compote

Fruit Breakfast Compote

(8 servings)    Printable Version
  • 1 20-ounce can pineapple chunks
  • 1/2 cup sugar
  • 2 Tablespoons cornstarch
  • 2/3 cup orange juice
  • 1 Tablespoon lemon juice
  • 1 15-ounce can mandarin oranges - drained
  • 3 large unpeeled apples - cored and chopped
  • 2 large bananas - peeled and sliced
Drain the canned pineapple. Save 3/4 cup of the juice. If you don't have quite enough juice to make 3/4 cup, just add water or apple juice to make desired amount.

In a sauce pan over medium heat, mix the pineapple juice, sugar and cornstarch.

Stir in the orange juice and lemon juice.

Cook until thick and bubbly - stirring often.

Remove from heat and set aside.

In a medium bowl, mix together the pineapple chunks, oranges, apples chunks and banana slices. Pour the warm sauce over the fruit. Stir gently to coat.

Cover and refrigerate for at least 3 hours.

Serve chilled.


A very special breakfast fruit salad. Not a fruit soup as some compotes are.

Mr Breakfast would like to thank DixieChick for this recipe.

Comments About This Recipe
What do you think of Fruit Breakfast Compote?
Overall Average Rating = 5 (out of 5)
Based on 2 votes.


From Vickie R.
Rating (out of 5):  

Good mix of flavors. We used fresh orange segments instead of the canned ones. Came out great.

Comment submitted: 10/4/2013 (#16705)



Official Member: Team BreakfastFrom Adora (Team Breakfast Member)
Rating (out of 5):  

Made this last Sunday for a potluck brunch and my friends gobbled it down with smiles on their faces and complements for the chef (me!) so I just want to say thanks!

Comment submitted: 7/31/2013 (#16219)





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