Fruit Compote Three Ways

I have included three great recipes using canned fruit and bananas.   One recipe has  vanilla pudding in it, another Tang and lemon pudding.  The third has a cooked sauce you pour over the fruit.   I like to serve this with breakfast or as a light salad for dinner especially when I cannot get to the store to get fresh fruit.  Recently we had it with our Easter ham.   All of these ingredients you can have on hand in case of unexpected guests.

Fruit Compote with Vanilla Pudding

All canned fruit should be unsweetened and you can use any combination you would like.  Papayas, mangoes and other great fruit are available canned.

  • 1 (15 oz.) can pear slices, undrained and chopped
  • 1 (15 oz.) can pineapple chunks, undrained
  • 1 (10 oz.) pkg. frozen strawberries, thawed and undrained
  • 1 (15 oz.) can fruit cocktail, undrained
  • 1 (15 oz.) can sliced peaches, undrained and chopped
  • 2-3 bananas (add right before serving) sliced
  • 1 (3-1/2 oz.) pkg. instant vanilla pudding mix

Combine all of the fruit except for the bananas.  Stir in the pudding mix; cover and refrigerate 8 hours or overnight.

Recipe by 

Fruit Compote with Tang and Lemon Pudding

Fruit Compote With Tang and Lemon Pudding:

  • 3 tbsp. Orange Tang Breakfast drink mix
  • 1 (15 oz.) can pineapple chunks, drained and juice reserved
  • 1 (3-1/2 oz.) pkg. instant lemon pudding mix
  • 1 (15 oz.) can mixed fruit, drained
  • 1 (15 oz.) can mandarin oranges, drained
  • 1 (15 oz.) can pear slices, drained and chopped
  • 2-3 bananas (add right before serving) sliced

Stir Tang into reserved pineapple juice and add lemon pudding mix.   Combine all of the fruit except for the bananas and add to the pudding mixture.  Refrigerate 8 hours or overnight.

This recipe originally called for a jar of maraschino cherries (drained) but I do not add, the kids never liked them.  The cherries  would add some nice color.

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Fruit Compote with Apples, Pineapples and Oranges

This recipe is a little different as the sauce is cooked before adding to the fruit and is adapted from Taste Of Home.

  • 1 (20 oz.) can pineapple chunks
  • 1/2 cup sugar
  • 2 tbsp. cornstarch
  • 1/3 cup orange juice
  • 1 tbsp. lemon juice
  • 1 (11 oz..) can mandarin oranges
  • 3-4 apples, chopped
  • 2-3 bananas, sliced

Drain the pineapple and reserve 3/4 cup juice.  In a large saucepan, combine the sugar and cornstarch.  Add the pineapple, orange and lemon juices and whisk until smooth.  Cook until thickened and bubbly about a minute longer.  Remove from the heat and set aside.

In a large bowl add all of the fruits and pour the warm sauce over  all; stir gently to coat.  Cover and refrigerate.

Recipe by

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