One of the fun, refreshing drinks I love to make in summertime is cold Kompot – Eastern European fruit soup, made from fresh and dried fruit.

Kompot is a great way to save over-ripe fruit from ending in the garbage. Almost any old fruit you have at home will do for kompot, except for maybe bananas and watermelon (I’m sure I forgot some other fruit, but I’ll let you find out for yourself).

The recipe here is composed of some old fruit that I found in my fridge this morning. As you can see, none of these fruit is in great shape, and of course, nobody feel like eating them anymore.

Kompot over-ripe fruit

3 peaches
2 small mangos, peeled
1 cup blueberries
¼ cup sugar
½ cup craisins
1 tablespoon orange zest or dried orange peel

Rinse and cut the fruit into ½ inch cubes.
Place in a medium saucepan and add water to just cover the fruit. Add the sugar, craisins, and orange peel, and bring to a boil.

Kompot cooking

Reduce heat and simmer for 30 minutes, covered. Taste and adjust seasoning.
Transfer the soup to a pitcher and refrigerate.

I love my kompot cold off the fridge, but it can also be eaten/drank warm or at room temperature.



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