Unearth a vibrant taste of sunshine with this vintage-inspired Jicama and Fruit Compote! Dating back to the Sunset cooking archives of 1973, this recipe creates a refreshing and subtly sweet compote perfect as a side dish, topping for pancakes or yogurt, or a unique dessert. The crisp jicama pairs beautifully with tender apples and apricots, creating a delightful flavor and texture combination. Easy to make in just 15 minutes!
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How to Make Jicama And Fruit Compote
Peel and dice 1 medium jicama (about 1 cup diced).
In a medium saucepan, combine the diced jicama, 2 thinly sliced lemons, 1/2 cup granulated sugar, 1/2 cup water, and 1 cinnamon stick.
Bring the mixture to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer gently for 5 minutes.
Add 2 medium apples (peeled, cored, and diced) and 1/2 cup dried apricots to the saucepan.
Continue to simmer uncovered for another 2-4 minutes, or until the apples are tender but still hold their shape. Stir occasionally.
Remove from heat and let cool completely. Once cooled, discard the lemon slices and cinnamon stick.
Serve chilled. Enjoy!
Nutrition Information(Approximate per serving)
Sodium
0 g
Sugar
167g
Fat
0g
Carbs
17g
Recipe Tags(Choose a tag and find related recipes!)
How long does it take to make Jicama And Fruit Compote?
Jicama And Fruit Compote takes about 25 minutes from start to finish — roughly 10 minutes to prepare and 15 minutes to cook.
How many calories are in Jicama And Fruit Compote?
Jicama And Fruit Compote has approximately 204.5 calories per serving, with about 3 g protein, 17 g carbohydrates and 0 g fat.
What ingredients do I need for Jicama And Fruit Compote?
The key ingredients for Jicama And Fruit Compote are Jicama, Lemon Slices, Granulated Sugar, Water, Cinnamon Sticks, Apples. See the full list with measurements above.
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