Ambrosia Fruit Compote

We have a can of purple plums in our refrigerator. Unopened. It has been there for well over a year. We had several cans at one point. Now, just one. Maybe, I should make this or would that defile the holy canned plums? I think not…but people with childhood affections for foods can be troublesome. In any case this makes a lovely salad course or light dessert.

Ambrosia Fruit Compote

2 medium oranges, peeled
1 17-ounce can whole, unpitted purple plums, drained
1 13 1/2 ounce can pineapple tidbits
1/4 cup brown sugar
1/2 teaspoon rum flavoring
1/4 cup shredded coconut

Grate 1/2 teaspoon orange peel; set aside. Section oranges, reserving juice. Halve and pit plums. Drain pineapple, reserving 1/4 cup syrup. Combine fruits, and orange juice. Heat pineapple syrup, brown sugar, and orange peel till sugar dissolves. Stir in rum flavoring. Pour over fruits. Stir; chill. Garnish with coconut. Serves 8

From Good Food on a Budget, 1971


  1. canned purple plums do not go in ambrosia!

  2. Right Denise! Lose the plums, it could be good.

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