Whip up this easy Kiwi Compote recipe in just 15 minutes with 3 simple ingredients! The resulting chunky kiwi sauce is sweet, tangy and delicious. Try it on pancakes, yogurt, ice cream, and even pavlova!
Wondering what to do with a bag of kiwis? Kiwi Compote!
If you haven't noticed from all the other recipes I have, I adore compote.
It's just soooo quick to make (under 10 minutes) and is really versatile.
I never let fruit or berries go to waste.
Instead, I throw them into a pot with a touch of sugar and a dash of lemon juice, simmer for a few minutes and voila: fruit compote!
Kiwi, with it's rich green color and tangy sweet flavor is perfect for turning into compote.
My favorite way to serve it is on pavlova, but it's also incredible on oatmeal, waffles and ice cream!
Kiwi is such a unique fruit in that it’s tart and tangy but also has a good bit of sweetness that helps balance it out.
Even though it’s a fruit that’s in season during the winter months, it’s enjoyed year-round as a summer fruit.
Simply cooking chopped kiwis with some granulated sugar, water, and a squeeze of fresh lemon juice turns them into a thick kiwi sauce that makes the perfect topping that can be used in many different ways.
Just like my many other Compote Recipes, you can use this kiwi compote for waffles, French toast, yogurt, granola, ice cream, pancakes, cheesecake, or a hearty bowl of oatmeal.
Why You'll Love This Recipe
Kiwi Compote is a great way to use up kiwi that may be turning overripe and needs to be used quickly.
Compote is so versatile - try it on ice cream, yogurt, pancakes, waffles, French toast, cheesecake, pavlova etc...
This delicious kiwi sauce is made from start to finish in 15 minutes or less including the time it takes to prepare the kiwi.
Save some time and make this easy compote with a bag of frozen kiwi.
It only uses 3 simple ingredients making it a budget-friendly compote that’s perfect for using any time of the year.
- Kiwi - You’ll need freshly ripe kiwis that are peeled and diced into small pieces.
- Sugar - Granulated sugar sweetens the compote and also helps turn it into a thick syrupy sauce that still has pieces of the fruit inside.
- Lemon Juice - Juice from a freshly squeezed lemon helps brighten the flavors and balances the naturally tangy and sweet nature of the kiwi.
Step By Step Tutorial
Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
Peel the kiwis and chop them roughly, then add them to a pot with the sugar and lemon juice.
Add any kiwi juice from the cutting board into the pan.
Turn the heat to medium, stir the pot well and bring it to a boil. Reduce the heat and simmer for 5 minutes.
Mash slightly with a fork to break up some of the kiwi pieces.
Use immediately or store in the fridge.
If using golden kiwi or ones that are slightly underripe, cook them a bit longer so they have a chance to develop more of a sweet flavor.
To change up the sweetness, try using brown sugar, coconut sugar, maple syrup, or honey instead of white granulated sugar.
If you enjoy a compote that has a bit more syrup, add water until you reach your desired consistency.
Use it as a topping on a Vegan Cheesecake.
Add kiwi compote to fresh fluffy pavlova - a perfect New Zealand dessert.
Use it to top a batch of Vegan Pancakes or my Blackberry Pancakes for a double dose of fruit flavor.
Spoon it onto plain yogurt.
Serve it on the side of a batch of Vegan Waffles.
Add it to oatmeal for a fruit flavor swirled in with savory oats.
Pour hot compote over ice cream.
Add a pinch of cinnamon or nutmeg for a warm flavor or cook along with a stick of cinnamon.
Add in some golden raisins or dried cranberries for texture and tart taste.
Switch it up by using golden kiwi for a beautiful yellow hue.
A little freshly grated ginger gives kiwi compote a great spicy flavor that is fresh and not overpowering.
Add chopped fresh mango when cooking the kiwi for a tropical flavor.
Whiz the compote in a blender, then strain into a bowl to create a kiwi coulis sauce.
Add some lemon or orange zest for more zingy flavor.
Try adding a little coconut essence when cooking the compote.
Star anise added to the cooking pot will add a gentle anise flavor.
Storing: Cooked and cooled kiwi compote will last in the fridge for up to 1 week in an airtight jar or container.
Freezing: Freeze cooked and cooled compote in an airtight container or jar with a lid leaving enough room for it to expand. Freeze for 3-4 months. Thaw in the fridge before using.
Yes. Although some enjoy eating the skin if it's thin enough, it tends to have a rough texture that doesn’t break down when cooking.
Since kiwi fruit ripens quickly, it’s best if they are stored in the fridge as soon as they begin to ripen. The cold temperature will slow down the ripening process which will allow them to last longer.
You can check if a kiwi is ripe by pressing it gently with your fingers if it yields to slight pressure, it's ripe. It should be soft, but not too soft.
If you would like a thicker sauce, simply mix 1 teaspoon cornstarch with 1 tablespoon of water and stir it to the compote and stir over low heat until it thickens further.
Compote will last up to 1 week if stored in an airtight container in the frige.
It depends on the fruit and how much sugar is used, but generally, there are approximately 50 kcals per portion of fruit compote.
More Compote Recipes
If making this super easy kiwi compote recipe has inspired you to try other fruit compotes, then check out these reicpes!
Sign up for our free newsletter and never miss a recipe!
Plus, you'll get a free eBook: 15 Minute Vegan Dinners!
Check out the Veggie Desserts + Cakes cookbook on Amazon
Easy Kiwi Compote
- 5 kiwis
- 2 tablespoons sugar
- 2 teaspoons fresh lemon juice
- Peel the kiwis and chop them roughly, then add the rest to a pot with the sugar and lemon juice. Add any kiwi juice from the cutting board into the pan.
- Turn the heat to medium, stir the pot well and bring it to the boil. Reduce the heat and simmer for 5 minutes.
- Mash slightly with a fork to break up some of the kiwi pieces.
- It’s ready to use immediately, or store in the fridge in a lidded container for up to 1 week.
- If using golden kiwi or ones that are slightly underripe, cook them a bit longer so they have a chance to develop more of a sweet flavor.
- To change up the sweetness, try using brown sugar, coconut sugar, maple syrup, or honey instead of white granulated sugar.
- If you enjoy a compote that has a bit more syrup, add water until you reach your desired consistency.
- Use it as a topping on a Vegan Cheesecake.
- Add kiwi compote to fresh fluffy pavlova - a perfect New Zealand dessert.
- Use it to top a batch of pancakes or waffles.
- Spoon it onto plain yogurt or hot oatmeal.
- Switch it up by using golden kiwi for a beautiful yellow hue.
- Add chopped fresh mango or pineapple when cooking the kiwi for a tropical flavor.
- Whiz the compote in a blender, then strain into a bowl to create a kiwi coulis sauce.
- Add some lemon or orange zest for more zingy flavor.
- Try adding a little coconut essence when cooking the compote.
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
Made a kiwi Eton mess with the compote and it was very fresh and delicious. Thank you for the recipe
This compote was so fresh and vibrant and I love all the tips too.
Yummy! My daughter is so anxious to try this recipe! Looks amazing and would be amazing on top of pancakes! Making this as soon as possible!
Anything kiwi and i'm a fan!
I've made other fruit compotes, but hadn't thought to try kiwi. Thanks for the recipe!