3 Ice Cream Toppings: Easy Fruit Compotes

At NatureBox, we're all about striking a balance to make better eating choices. We're all about mixing in the good with the good-for-you, and even better, combining those two.

And since July 1st marks the beginning of National Ice Cream Month, I have every intention of enjoying my favorite dessert with some deliciously easy homemade fruit toppings. Here, we've whipped up unique takes on classic flavors: Strawberry-Mint, Blackberry-Ginger and Mango-Vanilla.

In addition to ice cream, these toppings are also perfect as mix-ins to Greek yogurt and fillings for baked treats. Make a batch of these today, and store them in mason jars in the fridge to have easy access to fruity toppings for your fourth of July weekend!

naturebox-fruittoppings

Makes: about 1 cup of each flavor

Prep Time: 5 minutes for each 

Cook Time: 14 minutes for each

Ingredients:

For the Strawberry-Mint Compote:

  • 3 cups fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar
  • 2 tablespoons water
  • 2 tablespoons thinly sliced fresh mint leaves

For the Blackberry-Ginger Compote:

  • 12 ounces fresh blackberries
  • 1/4 cup granulated sugar
  • 2 tablespoons water
  • 2 teaspoons grated fresh ginger

For the Mango-Vanilla Compote:

  • 2 cups fresh or frozen chopped mango
  • 1/4 cup granulated sugar
  • 2 tablespoons water
  • 1 teaspoon vanilla bean paste or extract

Directions:

1. Make the Strawberry-Mint Compote: In medium saucepot, combine strawberries, sugar and water. Cook over medium heat 14 to 16 minutes or until thickened, stirring occasionally and breaking up fruit with back of spoon. Remove from heat; stir in mint. Cool and transfer to jar. Refrigerate up to 1 week.

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2. Make the Blackberry-Ginger Compote: In medium saucepot, combine all ingredients. Cook over medium heat 14 to 16 minutes or until thickened, stirring occasionally and breaking up fruit with back of spoon. Cool and transfer to jar. Refrigerate up to 1 week.


3. Make the Mango-Vanilla Compote: In medium saucepot, combine all ingredients. Cook over medium heat 14 to 16 minutes or until thickened, stirring occasionally and breaking up fruit with back of spoon. Cool and transfer to jar. Refrigerate up to 1 week.

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Post by Amanda Natividad // Recipe and photos by Lori Yates