Best 4 Tropical Fruit Compote Recipes

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Indulge in a tropical paradise with our tantalizing Tropical Fruit Compote, a symphony of exotic flavors that will transport your taste buds to a sun-kissed beach. This vibrant medley of tropical fruits, including mangoes, pineapples, papayas, and bananas, is simmered in a luscious syrup infused with aromatic spices like cinnamon and cardamom, creating a captivating balance of sweetness and warmth. As the fruits release their natural juices, they blend seamlessly with the syrup, resulting in a rich and flavorful compote that can be enjoyed on its own or as a delectable accompaniment to various dishes. This versatile recipe offers three variations to suit your preferences: a classic compote featuring a harmonious blend of tropical fruits, a tropical pineapple compote that highlights the vibrant flavors of pineapple, and a tropical mango compote that captures the essence of this luscious fruit. Each variation offers a unique taste experience, promising to tantalize your palate and leave you craving more.

Let's cook with our recipes!

ORANGE ANGEL FOOD CAKE WITH CARAMEL SAUCE AND TROPICAL-FRUIT COMPOTE



Orange Angel Food Cake with Caramel Sauce and Tropical-Fruit Compote image

Provided by Abigail Johnson Dodge

Categories     Cake     Mixer     Egg     Dessert     Bake     High Fiber     Wedding     Orange     Tropical Fruit     Kiwi     Mango     Spring     Passion Fruit     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 servings

Number Of Ingredients 25

Sauce:
1 cup sugar
1/3 cup water
1 cup heavy whipping cream
2 tablespoons (1/4 stick) unsalted butter
3/4 teaspoon ground cardamom
Pinch of salt
Cake:
1 1/4 cups powdered sugar
1 cup cake flour
1/4 teaspoon salt
1 1/3 cups egg whites (about 9 large)
1 1/2 teaspoons cream of tartar
1 cup superfine sugar
1 tablespoon finely grated orange peel
1 1/2 teaspoons vanilla extract
Compote:
2 blood oranges
3 ripe passion fruits
1 kiwi, peeled, quartered lengthwise, then cut crosswise into 1/2-inch slices
1 cup 1/2-inch cubes mango
1/2 cup 1/2-inch cubes pineapple
1 to 2 tablespoons sugar
1 tablespoon chopped fresh mint
Pinch of salt

Steps:

  • For sauce:
  • Combine sugar and 1/3 cup water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves. Increase heat to medium-high; boil without stirring until syrup is deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 5 minutes. Remove from heat. Carefully add cream (mixture will bubble vigorously). Place pan over low heat; stir until caramel bits dissolve and sauce is smooth. Remove from heat; add butter, cardamom, and pinch of salt. Stir until butter melts. Cool.DO AHEAD: Can be made 1 week ahead. Cover; chill. Bring to room temperature or rewarm over low heat before using.
  • For cake:
  • Preheat oven to 350°F. Sift powdered sugar, flour, and salt 3 times. Place in medium bowl.
  • Using electric mixer, beat egg whites in large bowl until foamy. Add cream of tartar; beat until whites are opaque and soft peaks form. Gradually add superfine sugar, beating until whites are thick and shiny and fluffy peaks form (peaks should droop over gently; do not overbeat). Add orange peel and vanilla; beat just until blended. Sift 1/4 of flour mixture over whites. Using large rubber spatula, gently fold flour mixture into whites. Repeat with remaining flour mixture in 3 more additions. Transfer batter to ungreased 10-inch-diameter angel food cake pan with removable bottom and 4-inch-high sides (do not use nonstick pan); smooth top.
  • Bake cake until golden and springy to touch, about 50 minutes. Immediately invert pan onto work surface if pan has feet, or invert center tube of pan onto neck of bottle or funnel. Cool cake completely.
  • Gently tap bottom edge of pan on work surface while rotating pan until cake loosens. Transfer to platter. DO AHEAD: Can be made 8 hours ahead. Cover with cake dome; let stand at room temperature.
  • For compote:
  • Cut all peel and white pith from oranges. Using small sharp knife and working over bowl to catch juices, cut between membranes to release orange segments into bowl. Squeeze remaining juice from membranes into bowl. If orange segments are large, cut each in half or thirds. Cut passion fruits in half; scoop out pulp and add to orange segments. Add remaining fruits, sugar, mint, and pinch of salt. Toss gently to combine. DO HEAD: an be made 2 hours ahead. Cover and chill.
  • Slice cake; transfer to plates. Spoon compote alongside; top with caramel.

ANGEL FOOD CAKE WITH TROPICAL FRUIT COMPOTE



Angel Food Cake with Tropical Fruit Compote image

Provided by Anne Burrell

Categories     dessert

Time 2h35m

Yield 8 servings

Number Of Ingredients 17

1 cup cake flour
1 cup sugar
12 large egg whites (egg whites from large eggs, no yolks in the whites!)
Pinch salt
1 teaspoon cream of tartar
1/2 teaspoon vanilla extract
1 lemon, zested
1 orange, zested
2 ripe mangoes, 1 peeled and coarsely chopped and 1 peeled and cut into 1/2-inch dice
1 cup freshly squeezed orange juice, divided
2 teaspoons sugar, if needed
1 1/2 cups fresh pineapple, peeled, cored and cut into 1/2-inch dice
2 kiwis, peeled and cut into 1/2-inch dice
1 star fruit (carambola), cut into thin star slices
1 cup halved red seedless grapes
2 tablespoons chiffonade of mint, for garnish
Special Equipment: Angel Food Cake Pan

Steps:

  • For the cake: Preheat the oven to 300 degrees F.
  • Sift the flour together with 1/2 cup of the sugar and set aside.
  • Put the egg whites in the bowl of an electric mixer. Be SURE that the bowl is clean and dry, any fat in the bowl can prevent the egg whites from whipping up fluffy fluffy fluffy! Add the salt and the cream of tartar to the egg whites. Beat the egg whites on a medium-high speed until they reach soft peaks, about 5 minutes.
  • While the mixer is running, gradually add the remaining sugar. DO NOT plop the sugar in all at once or it will push the air out of the whites that we are trying to beat in. Add in the vanilla and zests and then stop the mixer. Add 1/3 of the flour/sugar mixture and fold gently fold, do this quickly but gently. Repeat the process 2 more times until all of the flour/sugar mixture is incorporated.
  • Transfer the cake batter into an ungreased tube pan. Bang the cake pan on the counter a couple of times to release any air bubbles trapped in the cake batter.
  • Bake the cake on a sheet tray in the preheated oven until it is light and springy, about 1 1/4 hours. Cool the cake for at least 1 hour before unmolding. Serve with the tropical fruit compote.
  • For the compote: In a food processor or blender, puree the coarsely chopped mango and 1/2 cup orange juice. If this mixture needs a little more sweetness, add in the 2 teaspoons of sugar and puree for another 10 seconds or until the sugar has dissolved.
  • Combine all of the fruit and remaining orange juice and let the mixture sit at room temperature for 20 to 30 minutes.
  • Serve slices of the cake drizzled with the mango puree and sprinkled generously with the fruit compote. Garnish with mint and serve.
  • Wow! How tropical-fruity and the cake is light as air!

TROPICAL FRUIT COMPOTE



Tropical Fruit Compote image

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.

Provided by mersaydees

Categories     < 30 Mins

Time 30m

Yield 10-12 serving(s)

Number Of Ingredients 7

2 tablespoons sugar
1/2 cup guava jelly
1 orange, grated zest of
1/2 cup water
2 tablespoons rum
8 cups fruit, cubed (such as pineapple, mango, orange, banana, papaya, lychee, watermelon, melons)
dried shredded coconut

Steps:

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

Nutrition Facts : Calories 67, Sodium 5.5, Carbohydrate 15.8, Fiber 0.5, Sugar 12.3, Protein 0.1

TROPICAL FRUIT COMPOTE WITH MANGO SORBET



Tropical Fruit Compote with Mango Sorbet image

Categories     Dessert     Low Fat     Quick & Easy     Frozen Dessert     Lime     Kiwi     Mango     Pineapple     White Wine     Vegan     Bon Appétit     Fat Free     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 9

3/4 cup water
1/2 cup dry white wine
1/2 cup sugar
1/2 pineapple, peeled, cored, cut into 3/4-inch pieces (about 2 cups)
3 kiwis, peeled, halved crosswise, each half quartered
1 mango, peeled, pitted, cut into 3/4-inch pieces
1 1/2 tablespoons fresh lime juice
1 teaspoon grated lime peel
1 1/2 pints mango sorbet

Steps:

  • Combine 3/4 cup water, wine and sugar in small saucepan. Bring to boil, stirring until sugar dissolves. Chill syrup until cold.
  • Combine pineapple, kiwis, mango, lime juice, lime peel and chilled syrup in large bowl. Mix well. Cover fruit mixture and refrigerate for at least 1 hour or overnight.
  • Scoop 1/2 cup mango sorbet into each of 6 compote dishes or wineglasses. Spoon fruit mixture around sorbet.

Tips:

  • Choose ripe, flavorful fruit: The quality of your fruit will directly impact the taste of your compote. Choose fruits that are ripe, fragrant, and free of blemishes.
  • Use a variety of fruits: Don't be afraid to mix and match different fruits to create a unique and flavorful compote. Some popular combinations include pineapple, mango, papaya, and kiwi.
  • Add some spices: Spices can help to enhance the flavor of your compote. Common spices used in fruit compotes include cinnamon, nutmeg, and ginger.
  • Sweeten to taste: The amount of sugar you add to your compote will depend on the sweetness of your fruit. Start with a small amount of sugar and add more to taste.
  • Cook until thickened: The cooking time for your compote will vary depending on the type of fruit you are using. Cook the compote until it has thickened to your desired consistency.

Conclusion:

Tropical fruit compote is a delicious and versatile dish that can be enjoyed on its own, as a topping for yogurt or oatmeal, or as a filling for pastries. With its vibrant colors and tropical flavors, fruit compote is a surefire way to brighten up any meal. So next time you're looking for a quick and easy dessert, give tropical fruit compote a try. You won't be disappointed!

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