Jicama and Fruit Compote
Brighten up your plate with this refreshing and vibrant Jicama and Fruit Compote, a naturally sweet and tangy medley of crisp jicama, juicy strawberries, tropical pineapple, and plump blueberries. Tossed in a delicate citrus-honey syrup infused with a hint of cinnamon, this quick and easy recipe takes just 15 minutes to prep and is packed with flavor and nutrition. Perfect as a light dessert, snack, or versatile topping for yogurt, pancakes, or waffles, this colorful dish is further elevated with the optional addition of fresh mint. Whether you're serving it chilled or at room temperature, this fruit compote is a surefire way to delight your taste buds and impress your guests.
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Recipe Information
Ingredients
- 1 cup Jicama (peeled and diced)
- 1 cup Strawberries (hulled and sliced)
- 1 cup Pineapple (diced)
- 0.5 cup Blueberries
- 0.25 cup Orange juice (freshly squeezed)
- 1 tablespoon Lemon juice (freshly squeezed)
- 1 tablespoon Honey (or maple syrup for a vegan version)
- 0.25 teaspoon Cinnamon (ground)
- 1 tablespoon Mint leaves (chopped, optional)
Instructions
Peel and dice the jicama into small cubes. Add it to a medium-sized mixing bowl.
Hull and slice the strawberries, dice the pineapple, and rinse the blueberries. Add all prepared fruits to the same bowl as the jicama.
In a small saucepan, combine the orange juice, lemon juice, honey (or maple syrup), and ground cinnamon. Heat the mixture over low heat, stirring constantly, for 2-3 minutes until the honey is fully dissolved and the flavors are combined. Do not let the mixture boil.
Pour the warm citrus syrup over the fruit and jicama mixture. Gently toss to ensure all the fruits are evenly coated with the syrup.
Allow the compote to sit for 10-15 minutes to let the flavors meld together. Optionally, stir in fresh chopped mint leaves for an added layer of flavor.
Serve the jicama and fruit compote chilled or at room temperature. It can be enjoyed on its own or used as a topping for yogurt, pancakes, or waffles.
Nutrition Facts
Calories |
393 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.6 g | 2% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 14 mg | 1% | |
| Total Carbohydrate | 96.9 g | 35% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 62.9 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 99 mg | 8% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 994 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
