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Compotes are delightful mixtures of fruits cooked in light syrup. They are made by cooking fruit in a simple sugar syrup made with water and sugar or honey. During the monsoon season, when India is blessed with an abundance of seasonal fruits, compotes offer a perfect way to preserve and enjoy these fresh delights. The word "compote" comes from the Latin word 'compositum' meaning "put together." The tradition of making compotes has been cherished for centuries, making use of the bountiful harvest during the rainy season.
Over time, compotes have evolved, incorporating various spices and flavourings to enhance the natural sweetness of the fruits. Different regions in India have developed their own unique variations and recipes, reflecting the diversity of the country's culinary heritage. Monsoon fruit compotes are a delightful treat that captures the essence of the season.
Today, compotes are still cherished for their simplicity and versatility. They can be served as a comforting snack, a delectable dessert sauce, or even a delightful accompaniment to savoury dishes. Compotes allow the vibrant flavours of the seasonal fruits to shine through, complemented by the subtle sweetness of the syrup. Common fruits used in monsoon compotes include mangoes, pineapples, bananas, and peaches.
Follow these easy DIY recipes to create both sweet and savoury fruit compotes that celebrate the freshness of the monsoon produce.
Refreshing Mango and Mint Compote
Ingredients:
Ripe mangoes - 2 in no, peeled, pitted, and diced
Sugar - 2 tablespoons
Water - 1/4 cup
Fresh mint leaves - 2 tablespoons, finely chopped
Instructions:
In a saucepan, combine the diced mangoes, sugar, and water.
Cook over medium heat, stirring gently, until the mangoes are tender and the sugar has dissolved, about 5-7 minutes.
Add the finely chopped mint leaves and simmer for an additional 2 minutes.
Remove from the heat and allow the compote to cool before serving. The mint will infuse a refreshing twist to the sweet mango flavours.
Dragon Fruit and Lime Compote
Ingredients:
Dragon fruit - 1 large, peeled and diced
Sugar - 3 tablespoons (adjust to taste based on the sweetness of the dragon fruit)
Water - 1/4 cup
Fresh lime juice - 1 tablespoon
Lime zest - 1 teaspoon, for garnish (optional)
Fresh mint leaves - 2 tablespoons, for garnish (optional)
Instructions:
In a saucepan, combine the diced dragon fruit and sugar.
Add water to the dragon fruit, and stir to mix well.
Cook over medium heat, stirring occasionally, until the dragon fruit softens and absorbs the sweetness, about 5-7 minutes.
Remove from the heat and let the compote cool slightly.
Stir in the fresh lime juice to enhance the fruity flavours.
Before serving, garnish with lime zest and fresh mint leaves for an extra burst of citrusy and herbal aroma.
Tropical Pineapple and Coconut Compote
Ingredients:
Pineapple - 1 small, peeled, cored, and diced
Coconut milk - 1/2 cup
Brown sugar - 2 tablespoons
Lime juice - 1 tablespoon
Shredded coconut - 2 tablespoons, toasted for garnish
Instructions:
In a saucepan, combine the diced pineapple, coconut milk, brown sugar, and lime juice.
Cook over medium heat, stirring occasionally, until the pineapple becomes tender and absorbs the coconut and lime flavours, about 8-10 minutes.
Remove from the heat and let the compote cool slightly.
To serve, spoon the compote into individual bowls and sprinkle with toasted shredded coconut for added texture and tropical flair.
Banana and Coconut Compote
Ingredients:
Ripe bananas - 2 large, sliced
Coconut milk - 1/2 cup
Jaggery (or sugar) - 3 tablespoons (adjust to taste based on the sweetness of the bananas)
Water - 1/4 cup
Ground cinnamon - 1/4 teaspoon
Shredded coconut - 2 tablespoons, toasted for garnish (optional)
Instructions:
In a saucepan, combine the sliced bananas, coconut milk, jaggery (or sugar), and water.
Cook over medium heat, stirring occasionally, until the bananas become tender and infused with the creamy coconut flavours, about 5-7 minutes.
Add the ground cinnamon, stirring gently to enhance the sweetness with a touch of warmth.
Remove from the heat and let the compote cool slightly.
Before serving, garnish with toasted shredded coconut for added texture and a tropical touch.
Refreshing Berry Compote with Lemon and Basil
Ingredients:
Mixed berries (strawberries, raspberries, blueberries) - 1 cup
Sugar - 2 tablespoons (adjust to taste based on the sweetness of the berries)
Water - 1/4 cup
Lemon zest - 1 teaspoon
Fresh lemon juice - 1 tablespoon
Fresh basil leaves - 2 tablespoons, torn
Instructions:
In a saucepan, combine the mixed berries, sugar, and water.
Cook over medium heat, stirring occasionally, until the berries release their juices and soften, about 5-7 minutes.
Add the lemon zest and fresh lemon juice, stirring gently to balance the sweetness with a zesty citrus note.
Remove from the heat and let the compote cool slightly.
Before serving, stir in the torn fresh basil leaves for a delightful herbaceous twist.
Make the most of the monsoon season in India by relishing these delightful fruit compotes made with seasonal fruits. They are perfect for brightening up any gloomy rainy day and celebrating the freshness of the produce nature offers during this time of the year.
