Fruit Compote Recipe

5 from 1 vote

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Known as “Kompot” in my language, this healthy Fruit Compote recipe is a drink that will forever change the way you think about fruit juice. I grew up enjoying cold 🥤 glasses of Kompot, made from the fruit trees on my family’s property. Kompot is a staple in Eastern Europe. It’s usually enjoyed chilled from the refrigerator on warm days but can also be served hot for a winter pick-me-up. When canned and stored properly, Kompot will last in the pantry well into winter, giving you a taste of summer on a cold day. This incredible beverage is made from naturally sweet fresh 🍑 fruits and is traditionally made using one of two methods: boiling, straining, and chilling, or marinating in sugar water. Here, I’m showing you the first method.

Why You’ll Love This Fruit Compote Recipe

My traditional Fruit Compote Recipe is a beloved Eastern European staple, so I know that you’ll love it, too. This is a simple and delicious way to savor the best of summer fruits while enjoying a thirst-quenching drink on a ☀️ hot day. In just 30 minutes you can make a huge batch of juice to keep in your fridge for the week. Totally homemade, no artificial ingredients, just pure summer fruit perfection. The flavor is completely customizable depending on what kind of fruit, or combination of fruits, you choose. Stone fruits (plums, peaches, apricots, cherries) or 🍓 berries (strawberries, raspberries) work beautifully, but absolutely feel free to get creative!

How to Prepare This Fruit Compote Recipe

💧 Add 3 1/2 liters (1 gallon) of filtered water to a big pot.

🍑 Wash 2 peaches, 4 plums, 2 pears, and 2 apples.

🔪 Next, use a sharp knife to pit, core, and halve the fruit.

🫧 Now, add everything to the pot and then bring it up to a boil.

🌡️ Semi-cover the pot with a lid and then reduce the heat to medium-low. Let boil for 30 minutes.

🌀 After 30 minutes, remove the fruit with a sieve or kitchen spider and then process in a food processor or blender with sugar or honey for a delicious fruit purée.

🍯 To the remaining hot fruit liquid, add some sugar or honey to taste (optional).

❄️ Now, cool the liquid to room temperature, strain it into a bowl or mason jars, and then chill in the fridge.

🧊 Serve over ice and enjoy!

Nonna’s Tip 🍑

Don’t throw out the leftover, mushy fruit from your kompot! After straining the leftover fruit, blend it into a thick fruit puree to use in pancakes, smoothies, spread on toast, and more.

Fruit Compote Recipe

Variations and Substitutions for this Fruit Compote Recipe

  1. The sweetness and potency of the fruitiness is completely up to you: you can always add less or more sugar or 🍑 fruit, or you can reduce the concentration by cutting the kompot with extra water when serving.
  2. Experiment with different fruit combinations. Stone fruits (plums, peaches, apricots, cherries), berries (🍓 strawberries, raspberries), apples, and pears all work beautifully.
  3. My favorite fruit Compote recipe combo is lots of cherries, dark plums, raisins, and apples. See the recipe here: Healthy Cherry Juice.
  4. Sweetener is optional. My family always adds sugar to taste but 🍯 honey is lovely as well.

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Common Questions

how can I make a stronger-tasting compote?

If you want a more potent Kompot (Compote) feel free to double the fruit in this compote recipe.

how do I properly serve this fruit compote?

Strain the juice and then chill it in the fridge. You can serve it in a pitcher with ice on a hot summer day.

how do I can the Fruit Compote?

Start by adding the chopped fruit to the bottom of a mason jar along with some sugar and water. Then add on the lid and boil the jars. This canning method ensures we have Kompot all winter long so if you feel confident in your canning skills, you can try this method, too.

what do I do with the leftover fruit from the compote?

Don’t throw out the leftover, mushy fruit from your kompot! After straining the leftover fruit, blend it into a thick fruit puree to use in pancakes, smoothies, spread on toast, and more. Remove the fruit from the pot with a sieve and then process it with a sweetener to make the most beautiful fruit purée. You can use the fruit purée in baking, on top of pancakes, chia pudding, and so much more.

Fruit Compote Recipe

Fruit Compote Recipe

My traditional Fruit Compote Recipe is a beloved Eastern European staple. This is a simple and delicious way to savor the best of summer fruits and create a thirst-quenching drink on a hot day. In just 30 minutes you can make a huge batch of juice that's homemade and has no artificial ingredients. Makes: 3 liters
5 from 1 vote
Course: Drinks
Cuisine: Bulgarian
Servings: 12 cups
Author: The Modern Nonna
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

Ingredients 

  • 3 ½ liters filtered water
  • 2 peaches, washed, pitted and halved
  • 4 dark plums, washed, pitted and halved
  • 2 pears, washed, halved, and core and seeds removed
  • 2 apples, washed, halved, and core and seeds removed
  • sugar, or honey to taste (optional)

Instructions 

  • Add 3 1/2 litres (1 gallon) of filtered water to a big pot.
  • Add the fruit to the pot and bring to a boil. Semi-cover the pot with a lid and reduce the heat to medium-low. Let boil for 30 minutes.
  • After 30 minutes, remove the fruit with a sieve or kitchen spider and process in a food processor or blender with a touch of sugar or honey for a delicious fruit purée.
  • In the remaining hot fruit liquid add some sugar or honey, if using. I like to cool the liquid to room temperature, strain it into a bowl or mason jars, and chill in the fridge.
  • Serve over ice and enjoy!

Video

Nutrition

Calories: 53kcal, Carbohydrates: 14g, Protein: 1g, Fat: 0.2g, Saturated Fat: 0.02g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.1g, Sodium: 18mg, Potassium: 132mg, Fiber: 2g, Sugar: 10g, Vitamin A: 181IU, Vitamin C: 6mg, Calcium: 16mg, Iron: 0.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Drinks
Cuisine: Bulgarian
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

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4 Comments

  1. Could you use the compote leftovers to make into a muffin or sweet bread? If so, could you create a recipe for it?

  2. How long to boil the jars if canning ? The chopped up fruit you add at the bottom of the jars is cooked as well?

    1. Hi Maria, we boil them for about 20 minutes just so they are sealed well. The fruit at the bottom is not cooked. Raw fruit, sugar, and water.