Kiwi compote

Kiwi compote

Ready for something new? Here’s a fruit compote you may never have tried…

This simple compote is quick to make, versatile and brimming with kiwi’s bright flavors – a most delicious way to enjoy the exotic fruit! But there is a small problem with cooking kiwis. As the fruit heats up, it loses its vibrant green color and turns brown, making the compote visually unappealing. To combat this, I like to add fresh kiwi purée. It gives the compote a lovely green tinge, and adds the signature tanginess of fresh kiwi fruit to it.

Serve this delightful compote with a cheese tray, crêpes or pancakes; gelato, ice creams or Greek yogurt; with a slice of almond cake… or with this superb buttermilk panna cotta.

Bon appétit!

Kiwi fruit

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Kiwi compote

makes 2 cups
active time: 20 min

  1. 1 1/2 lbs (680 g) ripe kiwis (8 medium)
  2. 2/3 cup organic sugar
  3. 1 tablespoon fresh lemon juice

  1. Peel and cut the kiwis in 1/2″ pieces. (You should have about 3 cups.) Place 2 cups of the kiwi pieces in a medium heavy-bottomed saucepan and reserve the remaining 1 cup. Add the sugar and lemon juice to the pan and heat over medium-high heat. Stir until the sugar dissolves and the mixture comes to a boil. Then reduce heat and fast-simmer for 10 to 12 minutes until the pan juices have thickened and the fruits have softened, stirring from time to time to ensure even cooking. Turn off the heat and coarsely mash with a potato masher (or a fork) and transfer to a bowl to cool to room temperature. Place the reserved kiwi pieces in the bowl of a food processor and process until puréed. Add to the compote and stir well. Use the compote right away, or refrigerate for up to 1 week.

Kiwi compote

compote, kiwi, jam


  1. Super recipe idea! I did reduce the sugar by 75% as my kiwi were incredibly ripe and added a teaspoon on cornstarch at the end for more body. Delicious on blinis with Russian crean and fresh blackberries!

  2. Pingback: Buttermilk panna cotta with kiwi compote | Food & Style

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