USING A SHARP KNIFE, peel, core and slice the apples into thin wedges. Peel and slice the oranges into segments. Cut the melon in half, scoop out and discard the pulp and seeds. Cut the melon flesh into 1-inch cubes, or use a melon baller. Combine all the fruits in a large bowl. Mix them gently together. Wrap the bowl tightly in plastic wrap until you are ready to serve the compote. KEN HOM PRODIGY GUEST CHEFS COOKBOOK
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|Serving Size: 1 Serving (244g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 3 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 12.4mg||0 %|
|Potassium 340.2mg||9 %|
|Total Carbohydrate 19.5g||6 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 16.3g|
|Protein 1.2g||2 %|
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Calories per serving: 77
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