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Apple and Pear Compote with Rose, Mint & Cardamom
2026 June 12
A light fruit compote for cool spring mornings and warmer days
As the harshness of winter gradually gives way to the gentle warmth of spring, we are encouraged to eat more lightly. Lightly cooked fruit is easier to digest in the morning than raw fruit and supports the body’s natural transition from the late Kapha season to the early Pitta phase. The result: soothing and balancing.
Ready in: 10 minutes
Serves: 1
Best enjoyed: Warm or lukewarm in the morning
Ingredients
- 1/2 apple, peeled and diced
- 1/2 ripe pear, peeled and diced
- 2 green cardamom pods, lightly crushed
- 3–4 fresh mint leaves, finely plucked (or ¼ tsp dried mint)
- 3–4 drops of rose water
- 1/2 tsp raw honey (add only once the mixture has cooled)
- 3–4 tbsp water
Preparation
- Place the apple, pear, cardamom pods and water in a small saucepan.
- Simmer gently over a low heat for 6–8 minutes, until the fruit is soft but still retains its shape.
- Remove the cardamom pods and leave the fruit to cool until it is lukewarm.
- Stir in the rose water, mint and raw honey. Serve immediately.
Important note
In Ayurveda, honey should never be heated. You should therefore always allow the fruit to cool slightly before adding the raw honey.
Dosha notes
Vata – The warmth of the cooked fruit and its gentle sweetness help to soothe Vata.
Pitta – Mint and rose water have a slightly cooling effect, whilst cardamom provides a pleasant warmth.
Kapha – Light, warm and easily digestible – this recipe helps to reduce the heaviness often felt in late spring.
