Summer Fruit Compote with Strawberries and Blueberries


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A great way to greet the morning, this freshly fruit compote can be varied to whatever is in season and on hand. Betsy’s Bed and Breakfast, Montpelier, Vermont


1 pint fresh strawberries
2 kiwifruit
1 cup fresh blueberries
1 can (11 ounces) orange segments, drained
1/4 cup maple syrup
2 tablespoons light rum or orange juice


Hull the strawberries, cut in half lengthwise, and place in a large serving bowl. Peel the kiwis, cut in half lengthwise, and remove the seeds. Slice thinly crosswise and add to the strawberries along with the blueberries and orange segments. Toss to combine. In a small bowl, mix the maple syrup and rum or orange juice, blending well, then pour over the fruit and toss to coat thoroughly. Place in the refrigerator and chill before serving. Variation: Try combining 1 cup green grapes, 2 nectarines (peeled and cut into chunks), 1 cup blackberries, and ½ cup raspberries.

Cooking & Recipes


Serves 6

Preparation Method

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