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Persimmon Pinappl Cocon. Compote - Core




Source of Recipe


WW Community


Recipe Introduction


PERSIMMON-PINEAPPLE-COCONUT COMPOTE


List of Ingredients




4 cups ripe persimmons, chopped
1 cup unsweetened crushed pineapple
1/8 - 1/4 c SF coconut DaVinci syrup
2 tablespoons lemon juice
sweetener to taste

Recipe



Mix well and refrigerate

FREEZING:
Use soft ripe fruit. The fruit may be frozen whole in their skins in plastic bags or as a puree. To freeze whole: Wash, Dry. Remove stem and freeze unwrapped on a tray. Package inplastic bags. Best used within three months. To use, hold the frozen fruit under water and slip or rub off skin. To Puree: Remove skins and seeds and put in blender. After blending, add about 1/4 tsp. lemon juice per cup of fruit or 1/8 tsp ascorbic acid per quart. Pack in containers and freeze.

Persimmons can be peeled, seeded and sliced when firm and dried. Delicious snacks.