Summer Fruit Compote
It’s officially summer in the Northern hemisphere, which means it’s time to coat your entire face with the luscious juices of ripe summer fruit. One way to achieve this is to go to the farmers market, get yourself a basket of strawberries, and faceplant in it on the way home. Another, slightly more classy, way is to make fruit compote.
Fruit compote is essentially a chunky sauce made from fresh fruit. Think of it as the easier, much more approachable cousin of jam. It comes together in 15 minutes and you can eat it with ice cream, waffles, pancakes, yogurt, oatmeal, or nothing at all. That’s right, it’s so good, you might want to just eat it with a spoon. (And no one can judge you for that, because it’s fruit.)
To make the best compote, buy the best fruit you can find: that means ripe, in-season, and if at all possible, local. You do not want those rock-hard strawberries that were bred for durability in transit, not flavor. Instead, opt for the tiny, jewel-like berries that are $5/quart at the local farmer’s market. If you can’t find those, frozen berries work too.
In lieu of berries, you can also use stone fruit like nectarines and peaches. And cherries! Just make sure you remove the pits first.
When shopping for fruit, let your fingertips and your nose be your guide. Press on it gently and inhale—if it smells good, it has lots of flavor and will make an excellent compote.
Finally, let it be known that berries and stone fruit are part of the “Dirty Dozen.” These 12 fruits and vegetables absorb the most pesticides, so if possible, prioritize buying organic versions of these. Your body will thank you, and so will the land.
Once you got your fruits, let’s compote!
wooden stirring spoon
summer fruits such as berries, peaches, nectarines, cherries (can be frozen) 1-2 pounds
Lesson Gallery... Yum yum.
To submit your photo, send me an email!