Print Recipe

Fresh Pineapple Compote (Cambodia)



  • 1 (11 ounce) can litchis
  • 2 teaspoons lime juice
  • 2 cups cut-up fresh pineapple
  • 1 orange, pared and sectioned


  1. Drain litchis, reserving 1/2 cup syrup.
  2. Mix reserved syrup and lime juice.
  3. Cut litchis into halves; toss with pineapple and orange sections.
  4. Pour syrup mixture over fruit; cover and refrigerate.

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