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Recipes  •   San Marcos   •  Wild fruits and pineapple compote

Wild fruits and pineapple compote



  • 1 can of San Marcos Sliced Pineapples (820g)
  • 2 Tbsp Cornstarch
  • 1 Cinnamon Stick (optional)
  • ½ cup Granulated Sugar
  • 220g Strawberries chopped into quarters
  • 160g Blackberries
  • 1 cup Quesillo
  • 1 cup Pápalo
  • 1 Sliced Avocado
  • ¼ cup Sliced Onion
  • 160g Raspberries


01. Drain the pineapples and chop them.

02. Mix the cornstarch with the syrup.

03. Pour in a pot and add the cinnamon stick and the sugar.

04. Add the berries and let it boil until thickened.

05. Serve with pineapple chunks.

San Marcos tip: You can use this compote for a cheesecake, oats, hot cakes or waffles. 


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