Strawberry, Kiwi and Banana Compote
This strawberry, kiwi, banana compote is delicious on oatmeal in the winter and on pancakes all year round.
2 pints strawberries, organic
3 medium bananas, ripe
5 medium kiwifruit, ripe
2 medium oranges, zest and juice
2 tablespoons honey
1/4 cup walnuts, crushed
Toast the walnuts in a 300 F oven, or in a dry pan on the stove, for about 10 minutes, or until fragrant and golden. Remove, and allow to cool.
Quarter the strawberries, slice the bananas, and peel, core, and dice the kiwis. Gently toss with orange juice, zest, and honey — you don’t want to bruise the bananas, which can easily turn brown. Stir in the crushed walnuts.
Allow to macerate at room temperature or in the refrigerator for at least 30 minutes. Serve over breakfast foods like cereal, oatmeal, whole-grain pancakes, or waffles. It also makes for a great dessert when placed over soy ice cream, frozen yogurt, or a slice of sponge cake. If serving on cake, make sure to spoon some of the juices onto the pastry so that they soak in.
Why We Love It
This recipe really brings out the fruit’s natural flavors. The mixture of honey and orange creates a delicious sauce, without all the sugar that’s normally found in a compote.