Minted Fruit Compote

Pineapple, grapefruit, kiwifruit, oranges, and pomegranate seeds are all included in this fruit dish. Pineapple juice, sugar, and mint are cooked together to create a mint-flavored sauce; and then the mint is removed and the sauce is poured over the fruit. This colorful fruit dish is sure to brighten up any dinner table.

ingredients

1 15-1/2-ounce can pineapple chunks (juice-pack)
2 tablespoons sugar
2 tablespoons snipped fresh mint or 1-1/2 teaspoons dried mint, crushed
1 tablespoon finely slivered grapefruit peel
2 red grapefruit, peeled, halved, and sliced 1/4 inch thick
1 tablespoon finely slivered orange peel
2 oranges, peeled, halved, and sliced 1/4 inch thick
1 kiwifruit, peeled and sliced 1/4 inch thick
1/4 cup pomegranate seeds*
Thinly sliced orange peel strips (optional)

directions

Drain pineapple, reserving juice; add enough water to make 1 cup.

Combine reserved juice mixture, sugar, and fresh or dried mint in a small saucepan. Bring just to boiling; reduce heat. Simmer, covered, for 5 minutes. Strain, discarding mint. Cool slightly.
Meanwhile, combine the pineapple, grapefruit peel and slices, orange peel and slices, and kiwifruit slices in a large serving bowl. Pour the strained syrup over fruit; cover and chill for 2 hours or overnight.

To serve, stir in pomegranate seeds; garnish with thinly sliced orange peel strips, if desired. Makes 6 (3/4-cup) servings.

*Note: To remove pomegranate seeds, cut the fruit in half just through the skin. Remove the peel and break the fruit into sections. Then use your fingers or a small spoon to separate the seeds from the membrane. Handle the fruit in a bowl filled with water; this allows the seeds to float to the top, and the juice won't discolor your hands. Discard the skin and membrane, and eat only the seeds.

Recipe source - Better Homes and Gardens