Brazil Nut Free Ginger Mint Fruit Compote
Warm, jammy, and perfumed with fresh ginger and mint, this fruit compote is the kind of thing that makes a simple breakfast or dessert feel genuinely special. Apples and pears go into the pot first, softening slowly in maple syrup and a splash of water until they're tender and fragrant with cinnamon. Then blueberries and mango join the party, bursting and melting into a glossy, lightly spiced sauce that coats every piece of fruit beautifully. A handful of thinly sliced fresh mint stirred in at the end lifts the whole thing with a cool, bright finish that balances the warmth of the ginger perfectly. Every ingredient here is straightforwardly whole and plant-based, so there's no need to scrutinize labels or worry about hidden allergens sneaking in through processed add-ins. Spoon it over yogurt, oatmeal, pancakes, or ice cream — honestly, it's hard to go wrong.
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Learn more →Ingredients
4 servings
- 2 medium apples, peeled, cored, and cut into ½-inch pieces
- 2 medium pears, peeled, cored, and cut into ½-inch pieces
- 1 cup fresh or frozen blueberries
- 1 cup fresh mango, cut into ½-inch pieces
- 2 tbsp pure maple syrup
- 3 tbsp water
- 1 tsp fresh ginger, finely grated
- ¼ tsp ground cinnamon
- ⅛ tsp fine salt
- 2 tbsp fresh mint leaves, thinly sliced
Instructions
- 1
Combine the apple, pear, maple syrup, water, grated ginger, ground cinnamon, and salt in a medium saucepan. Stir to coat the fruit evenly.
- 2
Set the saucepan over medium heat and cook, stirring occasionally, until the apples and pears begin to soften and release their juices, about 8–10 minutes.
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