Learn how to make a simple homemade strawberry or blueberry fruit compote with fresh or frozen fruit in 20 minutes! For a new breakfast and dessert idea, enjoy this easy compote served over waffles, pancakes, ice cream or cheesecake.
When you need a quick dessert idea- this easy fresh fruit compote recipe is just the ticket to wow everyone! Make either strawberry, blueberry, or use any of your favorite fruits!
WHAT IS COMPOTE?
Compote (French for mixture) is a dessert fruit sauce made my simmering fresh fruit or dried fruit in syrup. Fresh or frozen fruit can be used such as strawberries, blueberries, raspberries, plum, or peaches (to name a few) and are heated in a sugar syrup until it becomes thickened and chunky. The sugar syrup can be seasoned with vanilla, lemon or orange citrus peel, cinnamon, cloves, and raisins for extra flavor. Cornstarch can also be added to make fruit compote into a slurry and have an even thicker consistency that is delightful for pies, jam or jelly uses.
WHY THIS SIMPLE STRAWBERRY OR BLUEBERRY COMPOTE RECIPE WORKS
+ Because its BERRYLICIOUS and is rich in antioxidants! First of all, the fruit is not mixed. You can make either strawberry or blueberry that is shown. Or use any other fruit, but here is why using berries is so awesome! Berries are an excellent source of antioxidants to help fight sickness and prevent free radicals from attacking the body. For the images I made a strawberry compote and blueberry compote which is delicious topped on morning oatmeal or served over ice cream for dessert. My husband even used the strawberry compote to make homemade daiquiri's since it already has a natural syrup mixed in, and boy were they delicious and healthier!:-).
+ So easy to make in as quick as 20 minutes and is a game changer to desserts! – All you need is fresh fruit and a few minutes and you have a tasty treat that transforms a bland dessert to a BAM dessert!
+ Caters to almost all diets, vegan, dairy-free, grain-free and gluten-free! – This healthy fresh fruit compote is made with natural ingredients you probably already have on-hand and contains no dairy, grains, or animal byproducts.
WHAT INGREDIENTS GO INTO THIS RECIPE
- Strawberries or blueberries – are used for this fruit compote recipe (I made two kinds).
- Sugary syrup – use maple syrup or honey as both enhance the flavor of fruit.
- Lemon juice – is added as it compliments the fruit and brings out a more robust taste.
- Pink Himalayan salt – brings out the sweetness and increases the taste of fruit compote. Any table salt can be used, but I always prefer and use pink salt as it contains trace minerals and healing benefits.
HOW TO MAKE THIS EASY COMPOTE RECIPE
STEP 1: Wash and prepare the strawberries the dice them. If using blueberries, just wash them.
STEP 2: In a small saucepan, combine the fruit and maple syrup or honey. Bring to a simmer over medium heat and cook until the mixture thickens, about 7 minutes for fresh fruit and 10 minutes for frozen fruit. Stir in the lemon juice and a pinch of salt and transfer to a bowl. Let cool slightly before use or store in an airtight container in the refrigerator.
HOW TO THICKEN THE FRUIT SAUCE FOR PIES
To make this strawberry compote or blueberry compote thicker for fruit pie, mix together 1 tablespoon of cornstarch with 1.5 tablespoons of water and add and mix it in with the fruit as it heats.
OTHER FRUIT THAT CAN BE USED FOR COMPOTE
Use any fruit for fruit compote such as:
COMPOTE FRIENDLY DESSERTS AND BREAKFAST
Use this easy homemade fruit compote recipe on top breakfast bowls, oatmeal, cake, brownies, cheesecake, and ice cream treats such as these:
- Stir into a morning Greek Yogurt Breakfast Bowl.
- Mix a blueberry compote with Peanut Butter Oatmeal or Chia and Hemp Superfood Oatmeal.
- Top strawberry compote over this Yogurt Lemon Cake.
- Serve with cheesecake.
- Top these Fudgy Coconut Oil Brownies with fruit compote and enjoy it like a slice of cake.
- Drizzle homemade compote over Cauliflower Ice Cream, Coconut Milk Ice Cream, Greek Yogurt Mint Chocolate Chip Ice Cream, or this Double Chocolate Vegan Ice Cream.
- Serve with these Paleo Pancakes instead of maple syrup.
FAQs and EXPERT TIPS
Store this easy homemade fresh fruit compote in an airtight container in the refrigerator for up to 2 weeks or in the freezer for later use.
Any fruit compote needs to be refrigerated in an airtight and sterilized clean container or glass jar. Unlike jam and jelly that can be preserved on the shelf, this easy fresh fruit compote recipe contains no preservatives so refrigeration is needed.
Compote is typically served warm or cold.
You can use frozen fruit, although traditionally it is made with fresh fruit. If using frozen fruit do not thaw the fruit first as it will thaw as it simmers.
OTHER FRESH FRUIT RECIPES YOU MAY ALSO ENJOY!
If you make this easy fresh fruit compote recipe from Delightful Mom Food I would love to see your creations and share it! Follow along with me on INSTAGRAM, PINTEREST, FACEBOOK, YOUTUBE and TWITTER and tag me to be featured and for more recipe inspiration! And don't forget to rate the recipe in the recipe area and leave a comment below!
Easy Fresh Fruit Compote Recipe (Strawberry or Blueberry)
- 16 ounces strawberries fresh or frozen (1 pint), or use 16 ounces blueberries or another favorite fruit, hulled and diced for larger fresh fruit
- 2 tablespoons honey or maple syrup
- 1 teaspoon lemon juice
- Himalayan salt just a pinch to taste
- Wash and prepare the strawberries by removing the stems and dice them. If using frozen, no need to dice them.
- In a small saucepan, combine the fruit and maple syrup or honey. Bring to a simmer over medium heat and cook until the mixture thickens, about 7 minutes for fresh fruit and 10 minutes for frozen fruit. Stir in the lemon juice and a pinch of salt and transfer to a bowl. Let cool slightly before use or store in an airtight container in the refrigerator.
- To make this strawberry compote or blueberry compote thicker for fruit pie, mix together 1 tablespoon of cornstarch with 1.5 tablespoons of water and add and mix it in with the fruit as it heats.
- Any fruit can be used for this recipe such as strawberries, blueberries, raspberries, blackberries, and peaches or plums (with skin and core removed before dicing), in equal quantities.
- Store in the refrigerator in a sealed airtight container for up to 2 weeks or in the freezer for later use.