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Recipe: Macedonia Di Frutta Mixed Fresh Fruit
Similar Categories: Macedonia, Frutta, Mixed, Fresh, Fruit
Yield: 6 Servings
1 1/2 c Orange Juice
1 c White Wine; * see note
1 ts Lemon Peel; grated
1 Apple
1 Pear
1 Banana
2 lb Mixed Fruit; ** see note
1/3 c Vanilla Sugar
Mint Leaves; optional
* A medium-sweet wine is most suitable.
** Seasonal fruits (strawberries, cherries, nectarines, mangoes, melon,
Italian plums, seedless grapes, etc.)
Pour orange juice and wine into a large glass serving bowl and stir in
lemon peel. Peel and core apple and pear, then cut them into small cubes.
Slice the banana thin. Hold the fruit over the bowl and chop it on a plate
so you don't lose any of the juices. The larger fruits should be pitted,
peeled and cubed. Cherries should be pitted and left whole. Stir the fruit
into the liquid as soon as it is cut (the juices and wine will help retain
the colors). Cover and refrigerate for at least 2 hours. The macedonia can
be made the night before. Serve lightly chilled garnished with mint leaves.
Serves 6.
NOTES: If you use purple plums, add them at the last minute to prevent
their color from changing the color of the other fruits.
1 1/2 c Orange Juice
1 c White Wine; * see note
1 ts Lemon Peel; grated
1 Apple
1 Pear
1 Banana
2 lb Mixed Fruit; ** see note
1/3 c Vanilla Sugar
Mint Leaves; optional
* A medium-sweet wine is most suitable.
** Seasonal fruits (strawberries, cherries, nectarines, mangoes, melon,
Italian plums, seedless grapes, etc.)
Pour orange juice and wine into a large glass serving bowl and stir in
lemon peel. Peel and core apple and pear, then cut them into small cubes.
Slice the banana thin. Hold the fruit over the bowl and chop it on a plate
so you don't lose any of the juices. The larger fruits should be pitted,
peeled and cubed. Cherries should be pitted and left whole. Stir the fruit
into the liquid as soon as it is cut (the juices and wine will help retain
the colors). Cover and refrigerate for at least 2 hours. The macedonia can
be made the night before. Serve lightly chilled garnished with mint leaves.
Serves 6.
NOTES: If you use purple plums, add them at the last minute to prevent
their color from changing the color of the other fruits.
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