National Fruit Compote Day - March 1st


Each year on March 1st, National Fruit Compote Day presents a celebration filled with sweet berries, citrus, and stone fruits to delight the senses.

The word compote is French for “mixture.”

A compote is a dessert originating in 17th century France. The French believed that fruit cooked in sugar syrup balanced the humidity’s effects on the body and led them to invent compotes. Recipes called for whole or pieces of mixed fruit in sugar syrup. The whole fruits are cooked in water with added sugar and spices. Add complimentary spices to the mixture depending on the kinds of fruit you choose.

  • vanilla
  • lemon peel
  • orange peel
  • cinnamon sticks
  • cinnamon powder
  • cloves
  • ground almonds
  • grated coconut
  • candied fruit or raisins

You may serve fruit compote either warm or cold. The French initially served fruit compotes in the afternoon as a snack with sour cream and biscuits. During the Renaissance, people began serving compotes chilled at the end of dinner.

Because of its simplicity, inexpensive ingredients, and no dairy products, the compote became a staple of Jewish households throughout Europe and was considered part of Jewish cuisine. 

Fruit compote is often topped with whipped cream, cinnamon, or vanilla sugar. It is also sometimes prepared using dried fruits soaked in water with added alcohol. Kirsch, rum, or Frontignan are a few examples.

HOW TO OBSERVE #NationalFruitCompoteDay


National Day Calendar continues to research the origins of the fruity celebration. 

Fruit Compote FAQ

Q. Can I make fruit compote with any kind of fruit?
A. Strictly speaking, no. Avocados are a fruit, but I wouldn’t use them to make a compote. In a general sense of a sweet product from a shrub, vine, or tree, then yes, any fruit can be made into a fruit compote.

Q. What can I use fruit compote on?
A. Serve it over ice cream or other desserts. Use it as a spread on toast. Stir it into baked goods before baking.