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 pancakes, waffles, oatmeal, vanilla 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 extract or vanilla bean, lemon zest or orange citrus peel, cinnamon, cloves, and raisins for extra flavor. In addition, lemon juice and orange juice are added for a zesty taste.
Cornstarch is often mixed in to make fruit compote into a slurry and have an even thicker consistency that is delightful for pie filling or a jam or jelly side dish.
- Strawberries or blueberries - are used for this recipe (I made two kinds).
- Sugary syrup - use maple syrup or honey as both enhance the flavor of fruit. If you like this simple recipe to be sweeter then add more sugar up to ¼ cup.
- 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. 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 Fruit Compote
STEP 1: Wash and prepare the strawberries the dice them. If using blueberries, just wash them.
STEP 2: In a medium saucepan, combine the fruit and maple syrup or honey. Bring to a boil then reduce heat to simmer over medium-low 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, pancakes, waffles, french toast, 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.
Recipe 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.
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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 medium saucepan, combine the fruit and maple syrup or honey. Bring to a boil then reduce heat to a simmer on medium-low 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 simple 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.