Tropical Fruit Compote Recipe
Based on a recipe from Heidi Haughy Cusick’s book, Soul and Spice, African Cooking in the Americas. This book is chock-filled with Caribbean, Bahia Br
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Cooking tools:
- Saucepan
- Stove
- Measuring cup
- Measuring spoon
- Microplane
- Fine-mesh sieve
- Mixing bowl
- Chef's knife
- Cutting board
- Serving bowl
- Wooden spoon
- Refrigerator
Ingredients
- 2 tablespoons sugar
- 1/2 cup guava jelly
- 1 orange, grated zest of
- 1/2 cup water
- 2 tablespoons rum
- 8 cups fruit, cubed (such as pineapple, mango, orange, banana, papaya, lychee, watermelon, melons)
- dried shredded coconut
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