Low Iodine Warm Vanilla Fruit Compote
Warm, fragrant, and bursting with natural sweetness, this fruit compote is the kind of simple recipe that feels far more special than the effort it requires. Blueberries, strawberries, and peaches simmer together with honey, lemon juice, and a gentle blend of vanilla powder, Ceylon cinnamon, and ginger until everything turns glossy and tender. Managing iodine intake can make even seemingly innocent pantry staples feel like a minefield, but every ingredient here is straightforwardly fruit-forward and free from the dairy, seafood, or iodized salt that typically cause concern — fine sea salt keeps seasoning clean and on-plan. The optional arrowroot slurry is a smart thickener that does its job without introducing anything off-limits, giving you that luscious, spoonable consistency if you want it. Spoon it over oatmeal, stir it into plain yogurt if your plan allows, or enjoy it on its own as a naturally sweet treat that doesn't feel like a compromise. It keeps in the fridge for up to five days, so you can make a batch at the start of the week and have something genuinely delicious ready to go whenever a craving hits.
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Learn more →Ingredients
4 servings
- 2 cups fresh or frozen blueberries
- 1 cup fresh or frozen strawberries, hulled and halved
- 1 cup fresh or frozen peach slices, cut into 1-inch pieces
- 2 tbsp honey
- 1 tbsp fresh lemon juice
- ½ tsp vanilla powder
- ¼ tsp ground ceylon cinnamon
- ¼ tsp ground ginger
- 1 pinch fine sea saltChef's tipFine sea salt and table salt measure the same - no conversion needed.
- 1 tsp arrowroot starch, dissolved in 1 tbsp cold water (optional)
Instructions
- 1
Combine the blueberries, strawberries, peaches, honey, lemon juice, vanilla powder, Ceylon cinnamon, ginger, and salt in a medium saucepan over medium heat. Stir to coat the fruit evenly.
- 2
Cook, stirring occasionally, until the fruit begins to release its juices and the mixture comes to a gentle simmer, about 5 minutes.
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