In addition to bananas, I usually have an assortment of oranges in the house at various stages of deterioration. Which is part of the problem with oranges. Unlike bananas, which reveal their ripeness by their color, with oranges you never quite know. In fact, you never quite know how good an orange is in the first place. That's why this recipe is perfect for oranges of every ilk - juicy ones and not so juicy ones are combined in a sugar syrup with other dried fruits for a satisfying fruit compote. It's perfect this time of year, because citrus is peak and because it's chockfull of vitamin C, said to stave off colds and flu. And if that's not the case, well, an infusion of vitamin C certainly can't hurt. It's also fat-free, and that doesn't hurt the dieting efforts we've yet to ditch. Using both dried and fresh fruit, it's rich and refreshing at the same time. And you can use almost any amount of either. The one thing that is a must is to section the citrus so that there's no skin or white pith left on the fruit.