Fabulous Fruit Compote
by Chef Mosa Scalzer
A delicious recipe for balancing both Pitta and Vata. As summer waxes into early fall, we naturally notice changes in our appetite and food desires. Here is a perfect transitional dish that is quick and easy to prepare. It can be served for a breakfast treat, for a heart-healthy snack, or for a delicious naturally-low-cholesterol dessert. Fruit compote is virtually fat-free, full of flavor, and pleasing to all the senses. For Vata-balancing, serve it warm on cooler fall days, or if the weather is hot, let it cool and serve this dish at room temperature for a perfect Pitta-balancing dessert.
- Organic apples, plums, pears, peaches, bananas, cranberries and mangos are ideal for this recipe. Choose fresh organic seasonal fruits that are readily available.
- A pinch of cardamom
- A pinch of powdered ginger (a slice of fresh ginger root can be used instead)
- A sprinkle of cinnamon
- 2 whole cloves (optional)
- Peel and cube 2 medium organic apples, one peach or nectarine, and one additional fruit such as a pear, plum or mango.
- Place in a saucepan with one cup water on medium-low heat. (Note: High cooking temperatures break down vitamins and nutrients that are in the fruits.)
- Add herbs and simmer over medium-low heat in a saucepan with a cup of water, stirring occasionally until tender.
- If water boils off before tender, add a dribble of hot or room-temperature water while cooking.
- Serve in individual dishes warm or at room temperature. Makes 4 half-cup servings.
- Use only organic apples, pears and bananas, to which a tablespoon of grated coconut can be added during cooking.
- Use apples and plums and add whole cranberries for a more chutney-like compote.