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Fresh Pineapple Compote (Cambodia)
1 (11 ounce) can litchis
2 teaspoons lime juice
2 cups cut-up fresh pineapple
1 orange, pared and sectioned
Drain litchis, reserving 1/2 cup syrup.
Mix reserved syrup and lime juice.
Cut litchis into halves; toss with pineapple and orange sections.
Pour syrup mixture over fruit; cover and refrigerate.
Thai and Vietnamese Recipes