This eye-catching fruit mélange also includes kiwi, which isn't tropical but is very colorful and refreshing. Using store-bought sorbet makes this even easier to prepare.
Recipe information
Yield
Serves 6
Ingredients
3
/4 cup water
1
/2 cup dry white wine
1
/2 cup sugar
1
/2 pineapple, peeled, cored, cut into 3/4-inch pieces (about 2 cups)
3
kiwis, peeled, halved crosswise, each half quartered
1
mango, peeled, pitted, cut into 3/4-inch pieces
1
1/2 tablespoons fresh lime juice
1
teaspoon grated lime peel
1
1/2 pints mango sorbet
Need to make a substitution?
Preparation
Step 1
Combine 3/4 cup water, wine and sugar in small saucepan. Bring to boil, stirring until sugar dissolves. Chill syrup until cold.
Step 2
Combine pineapple, kiwis, mango, lime juice, lime peel and chilled syrup in large bowl. Mix well. Cover fruit mixture and refrigerate for at least 1 hour or overnight.
Step 3
Scoop 1/2 cup mango sorbet into each of 6 compote dishes or wineglasses. Spoon fruit mixture around sorbet.