In this recipe series, we bring you recipes by Julia Toon, culinary motivator and author of the book ‘Good Eating: A Taste of Qatar’. New recipes every week, Jules Of The Kitchen_CROPPED 2
straight from Jules of the Kitchen.   

Tropical Fruit Compote

A delicious fruit compote made of a variety of soft fruits and drenched in a honey-sweet citrus syrup. The base of this recipe I collected during my past ‘food and editor’ excursions to Africa, many years ago. Tamu-Tamu as the fresh fruit dessert is more affectionately termed, and traditionally drenched in sugar syrup but as I prefer to use honey where I can, I have tweaked this recipe to be more ‘healthy’. If the final syrup is not sweet enough for you, add more honey; but remember, as the compote sits, the sweetness from the fruit will naturally seep out and infuse.

Serves 6
Preparation time: 10 minutes to prepare fruits
Stovetop Cooking: 10 minutes for the syrup

Ingredients

1 ripe papaya – skinned and sliced
6 small guavas – skinned and chopped
2 ripe bananas – skin removed and sliced
1 pineapple – skinned and cubed
1 small melon – seeds removed and cut into balls
1 mango – skin and stone removed
1 carton strawberries – halved
6 purple passion fruits – pulp only

Syrup:

3 lemons – zest and juice
4 oranges – zest and juice
2 tbsp runny honey

Method

Make syrup

Remove zest from lemons and oranges. Squeeze juice.
Dissolve honey with juice and zest and boil for 5 minutes.
Remove from the heat and leave to cool.
Once cool, chill in the refrigerator.

Chop fruits

Prepare all the fruits and combine in a glass bowl. Cover.

Serve

Pour chilled syrup over prepared fruits and serve in either the glass bowl or spoon into attractive individual glasses.

Jules tip! Don’t throw away any leftover fruit compote as this can be mixed with low-fat plain yoghurt and quickly whizzed up in a blender to make a delicious healthy drink – great for breakfast! Please note this fruit salad will keep up to several hours if covered and stored in a cool place.

Contributed by: Julia Toon, Jules of the Kitchen

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