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Rainbow Compote Recipe
|Honey||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Tablespoon|
|Snipped candied ginger||1 Tablespoon|
|Finely shredded orange peel||1 Teaspoon|
|Oranges||4 , peeled and sliced crosswise|
|Blueberries||1 1⁄2 Cup (24 tbs)|
|Cubed honeydew melon||2 Cup (32 tbs)|
|Halved strawberries||1 1⁄2 Cup (24 tbs)|
Serving size: Complete recipe
Calories 1178 Calories from Fat 30
% Daily Value*
Total Fat 4 g5.5%
Saturated Fat 0.41 g2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 76.8 mg3.2%
Total Carbohydrates 305 g101.8%
Dietary Fiber 31.1 g124.5%
Sugars 261 g
Protein 11 g21.8%
Vitamin A 36% Vitamin C 984.9%
Calcium 38.1% Iron 21.4%
*Based on a 2000 Calorie diet
Pour dressing over orange slices in bowl; cover and refrigerate for several hours or overnight.
Chill the remaining fruits.
Drain oranges, reserving dressing.
Arrange orange slices in bottdm of compote.
Top with a layer of blueberries, a layer of melon cubes, and a layer of halved strawberries.
Pour the reserved dressing over fruit.
Garnish with additional whole strawberries, if desired.