This colorful, ginger-spiced fruit salad makes a delightful brunch side or light dessert. Because the mix contains banana, be sure to serve immediately. For an extra treat, use half the compote to make frozen fruit cups that you can enjoy another day.

Source: Midwest Living


Recipe Summary

20 mins
20 mins
6 cups compote makes 4 servings for two meals.


Ingredient Checklist


Instructions Checklist
  • For dressing: In a small bowl, combine orange peel, orange juice, and, if you like, crystallized ginger.

  • For salad: In a large bowl, combine strawberries, grapes, undrained pineapple, blueberries, banana, and dates. Add dressing; toss gently to evenly coat.

  • If you like, reserve half of the fruit compote to make Frozen Fruit Cups (see Step 5)

  • Divide the remaining fruit mixture among small serving bowls. Top with a dollop of Greek yogurt.

Frozen Fruit Cups:
  • In a medium bowl, combine reserved fruit compote and 1/2 cup plain Greek yogurt. Spoon mixture into 8 paper bake-cup-lined 2 1/2-inch muffin cups. Cover and freeze until firm. Let stand at room temperature 20 to 30 minutes before serving. Peel off paper cups to serve.

Nutrition Facts

126 calories; carbohydrates 31g; insoluble fiber 3g; sugars 24g; protein 3g; vitamin a 97.2IU; vitamin c 32.5mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.6mg; vitamin b6 0.2mg; folate 20.2mcg; sodium 9mg; potassium 335mg; calcium 40.4mg; iron 0.5mg.