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.

Top ideas for dinner tonight:

* 30-minute (or less) spring dinners
* Quick and easy chicken dishes
* Garden-fresh entrée salads

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

1. Drain pineapple, reserving juice; add enough water to make 1 cup.
2. 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.
3. 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.
4. To serve, stir in pomegranate seeds; garnish with thinly sliced orange peel strips, if desired. Makes 6 (3/4-cup) servings.
5. *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
BHG.com
Better Homes and Gardens