Dried fruit kompot
A sweet drink boiled from dried apricots, apples, plums and raisins, served with meals instead of water.
Well-cooked hot dish
Ingredients
- dried apricots
- dried apples
- dried sour plums
- raisins
- water
- sugar (optional)
How it is prepared
The dried fruit is washed well in hot water, boiled for 15–20 minutes and left to infuse.
Food safety with low immunity
- Wash fruit well and peel it where possible. Do not use bruised or mouldy fruit.
How to prepare it during treatment
Because it is boiled, kompot can be a safe drink. Do not use mouldy or sticky dried fruit; keep it in the fridge and drink within 1–2 days. With diabetes, make it without sugar.
Your diet during treatment is agreed with your doctor. Sample 7-day menu for the treatment period →
Storage
Keep refrigerated and follow the date on the label; use opened containers quickly.
Reheating
Not reheated.
Symptoms it may suit
- Nausea. Mild and not too greasy; can be eaten in small portions, warm or at room temperature.
- Constipation. Fibre (pulses, vegetables, grains) may help with constipation — together with enough fluids.
- Mouth sores. Soft and moist; easier to eat without spicy or sour additions.
These are general observations: what suits you can change from day to day.
Treatment phases
- Before treatmentmay suit
- During a coursemay suit
- Low counts (neutropenia)Freshly cooked and hotmay suit
- Between coursesmay suit
- After treatmentmay suit
Phase notes are general. During low counts, follow only your care team’s food rules.
If you have other conditions
- Diabetes, Obesity. A sweet dish. With diabetes or weight concerns, discuss portion size with your team.
- Kidney disease. Can be a source of potassium (tomato, potato, pulses, dried fruit). With kidney disease, discuss potassium limits with your team.
Nutrition (per 100 g)
Nutrition figures from a reliable source have not been added for this dish yet.
More from this cuisine
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- Dolma (stuffed vine leaves)
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Related topics
Food safetyNeutropenic diet (low-microbial diet)PasteurisedCore cooking temperatureLeftoversCross-contamination
Sources
- Centers for Disease Control and Prevention (CDC). Safer Food Choices for People With Weakened Immune Systems
- FoodSafety.gov (U.S. HHS). Cook to a Safe Minimum Internal Temperature
- USDA Food Safety and Inspection Service. Leftovers and Food Safety
- U.S. Food and Drug Administration (FDA). Food Safety for Older Adults and People with Cancer, Diabetes, HIV/AIDS, Organ Transplants, and Autoimmune Diseases
- Food Standards Agency (UK). Chilling
- World Health Organization (WHO). Five keys to safer food manual
- Memorial Sloan Kettering Cancer Center. Food Safety During Cancer Treatment
- National Cancer Institute (NCI). Eating Hints: Before, during, and after Cancer Treatment
- BMJ Supportive & Palliative Care, 2019. Neutropenic diets to prevent cancer infections: updated systematic review and meta-analysis
- U.S. Department of Agriculture (USDA). FoodData Central — Food and Nutrient Database for Dietary Studies (FNDDS)