Healthy Fruit Compote

5 from 1 vote

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Healthy fruit Compote. Compote, also known as Kompot* in my language, is the drink that will forever change the way you think about fruit juice. This incredible beverage is made from naturally sweet fresh fruits, and can be produced using two different methods: boiling, straining, and chilling, or marinating in sugar water.

Whichever method you choose, this is a delicious way to savor summer fruits and create a refreshing drink that everyone will love. The flavor is completely customizable, depending on what kind of fruit, or combination of fruits, you choose. Summer fruits, such as stone fruits—plums, peaches, apricots, cherries—or berries—strawberries, raspberries, and more—work beautifully in this application. 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.

I grew up enjoying cold glasses of kompot, which my family made from the many fruit trees on our property. Kompot is a staple in Eastern Europe: enjoyed chilled from the refrigerator on warm days or served hot for a winter pick-me-up. When canned and stored properly, kompot can last on pantry shelves well into winter, giving you a taste of summer on a dreary cold day.

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

Healthy Fruit Compote

I grew up enjoying cold glasses of kompot, which my family made from the many fruit trees on our property. Kompot is a staple in Eastern Europe: enjoyed chilled from the refrigerator on warm days or served hot for a winter pick-me-up. When canned and stored properly, kompot can last on pantry shelves well into winter, giving you a taste of summer on a dreary cold day.
5 from 1 vote
Servings: 3 litres
Author: The Modern Nonna
Prep Time: 5 minutes
Cook Time: 30 minutes

Ingredients 

  • 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)

other options: cherries, raisins, prunes, berries, etc.

    Instructions 

    • Note: If you want a more potent Kompot (Compote) feel free to double the fruit. My recipe is lighter, so double the fruit if you want a more potent fruit juice. My favorite way is with lots of cherries, dark plums, raisins and apples which is linked here Healthy Cherry Juice
    • 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!

    Notes

    Check out my Healthy Cherry Juice linked here. 
    Sweetener is added after the fruit has boiled and it’s optional. My family always added sugar to taste but honey is lovely as well. 
    Remove the fruit from the pot with a sieve and process it with sweetener of choice 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. 
    Feel free to add any fruit you like to the pot of water. You can use cherries, plums, apples, pears, peaches, or a combination of fruits. Double or triple the fruits for a more potent juice. 
    Strain the juice and chill it in the fridge and pour over ice. You can serve it in a pitcher on a hot summer day. 
    Canning Kompot (Compote): we add chopped up fruit to the bottom of a mason jar, sugar and water. We add on a 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 give this a try too. 
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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.