Kompot

Kompot is a non-alcoholic fruit beverage prepared by simmering fruit in water with sugar. It is traditional in many countries of Eastern Europe, the Balkans, and parts of Central Asia and the Caucasus. The name derives from the French compote, and in practice kompot refers to a drink rather than a dessert.

Common ingredients include fresh apples, pears, berries, cherries, or stone fruits, as well as dried fruits such as prunes, apricots, or raisins. Sugar is usually added to balance tartness, and lemon juice or spices like cinnamon and cloves may be included. The fruit may be peeled or left intact depending on local preference.

Preparation typically involves simmering fruit in water until it softens and flavors meld. The liquid may be strained to produce a clear broth or left with fruit for a chunky beverage; it can be served warm or chilled. Kompot often improves when prepared in advance and kept refrigerated.

Regional variations include kompot z suszu made with dried fruits, and regional fruit selections that reflect local harvests. It is commonly consumed as an everyday drink, particularly for children, and can accompany meals or be enjoyed on its own. Commercial versions are available in markets in some areas.

Historically, kompot has been a staple in many households because it makes use of seasonal fruit and preserves flavor beyond the harvest. It remains a simple, affordable beverage associated with home cooking and family meals in many countries.