NATIONAL FRUIT COMPOTE DAY
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. It is made up of whole or pieces of fruit (a mixture) in sugar syrup. The whole fruits are cooked in water with added sugar and spices. A variety of seasonings may be added to the mixture depending on the type of fruit being used. They may include
- lemon peel
- orange peel
- cinnamon sticks
- cinnamon powder
- ground almonds
- grated coconut
- candied fruit or raisins
The French belief that fruit cooked in sugar syrup balanced the effects of humidity on the body led to the invention of compotes. Fruit compote may be served either warm. It was initially served in the afternoon as a snack with sour cream and biscuits. During the Renaissance, compotes began to be served chilled at the end of dinner.
Because of its simplicity, inexpensive ingredients and containing 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
Make a fruit compote to enjoy with biscuits, oatmeal or yogurt. You can even try it with a parfait or experiment on your own. If you need some recipes, try one these:
Use #NationalFruitCompoteDay to post on social media.
NATIONAL FRUIT COMPOTE DAY HISTORY
National Day Calendar continues to research the origins of the fruity celebration.
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