Italians call this marinated fruit salad a macedonia, and it is a favorite way to end a meal. Feel free to vary it according to the fruit available, adding raspberries, peaches, oranges or melons. Adjust the sugar, lemon juice and sambuca to suit your taste. Kirsch or another fruit brandy can be used in place of the sambuca, if you prefer. The critical step is the long maceration, which allows the flavors to blend.
Recipe courtesy of Williams-Sonoma Kitchen.
- 1 pint strawberries
- 1 mango
- 1 plum
- 1 nectarine
- 1 cup blackberries
- 1 cup blueberries
- 1/4 cup sugar, plus more as needed
- Grated zest of 1 lemon
- Juice of 1/2 lemon, plus more as needed
- 2 tablespoons anise liqueur, such as sambuca or anisette, plus more as needed
- 1 banana
- 1 Hull the strawberries and halve or quarter if large. Peel and dice the mango. Dice the plum and nectarine.
- 2 In a large bowl, combine the strawberries, mango, plum, nectarine, blackberries and blueberries.
- 3 Add 1/4 cup sugar, lemon zest, juice of 1/2 lemon and 2 tablespoons sambuca; stir well.
- 4 Dice the banana and stir into the salad. Taste and add more sugar, lemon juice or sambuca, if needed.
- 5 Cover and refrigerate for at least 6 hours or up to overnight, stirring occasionally. Taste and adjust the flavorings before serving.