📝 About This Recipe
Transport yourself to a coastal Italian piazza with this vibrant Macedonia di Frutta, the quintessential European fruit salad. Unlike basic fruit bowls, this version utilizes a delicate maceration process where fresh lemon juice and a touch of sugar draw out the natural nectars of the fruit to create a luscious, built-in syrup. It is a refreshing, sophisticated celebration of seasonal abundance that balances sweetness with a bright, zesty acidity.
🥗 Ingredients
The Stone Fruit & Berries
- 2 cups Strawberries (hulled and quartered)
- 1 cup Blueberries (rinsed and patted dry)
- 2 pieces Peaches (ripe but firm, pitted and sliced into bite-sized wedges)
- 1/2 cup Raspberries (kept whole for texture)
The Tropical & Orchard Base
- 1 piece Granny Smith Apple (cored and diced into 1/2-inch cubes)
- 3 pieces Kiwi (peeled, halved, and sliced)
- 1 piece Mango (peeled and cubed)
- 1 cup Green Grapes (halved lengthwise)
The Macerating Syrup
- 2 tablespoons Fresh Lemon Juice (from about 1 large lemon)
- 1 teaspoon Orange Zest (finely grated)
- 1/4 cup Fresh Orange Juice (freshly squeezed)
- 2 tablespoons Superfine Sugar (adjust based on fruit ripeness)
- 1 tablespoon Grand Marnier or Maraschino Liqueur (optional, for an adult version)
- 6-8 pieces Fresh Mint Leaves (chiffonade or finely torn)
👨🍳 Instructions
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1
Begin by washing all fruits thoroughly under cold water and patting them completely dry; excess water will dilute the flavorful syrup we intend to create.
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2
Hull the strawberries and cut them into quarters. If they are particularly large, cut them into sixths to ensure uniformity.
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3
Peel the kiwi and mango. Dice the mango into 1/2-inch cubes and slice the kiwi into half-moons for visual variety.
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4
Core the Granny Smith apple and dice it into small cubes. Place the apple pieces in your large mixing bowl first and immediately toss with 1 tablespoon of the lemon juice to prevent oxidation and browning.
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5
Halve the grapes and pit/slice the peaches. Add them to the bowl along with the blueberries and mango.
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6
In a small separate glass jar, whisk together the remaining lemon juice, orange juice, orange zest, and superfine sugar until the sugar has completely dissolved.
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7
If using the Grand Marnier or Maraschino liqueur, whisk it into the citrus mixture now to add a sophisticated floral depth.
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8
Pour the citrus syrup over the fruit in the large bowl. Using a large silicone spatula, fold the fruit very gently to coat every piece without bruising the softer items.
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9
Gently fold in the delicate raspberries and the fresh mint at the very end to keep them intact.
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10
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, but no more than 2 hours. This 'maceration' period allows the sugar to draw out the juices, creating a beautiful natural glaze.
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11
Give the salad one final, very gentle toss before serving to redistribute the juices that have settled at the bottom.
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12
Portion into chilled glass bowls or crystal coupes for an elegant presentation, ensuring each serving gets a spoonful of the accumulated syrup.
💡 Chef's Tips
Always use seasonal fruit at peak ripeness for the best flavor profile. Use superfine sugar (caster sugar) as it dissolves instantly in the cold juices without leaving a gritty texture. Avoid using bananas or melons if you plan to let the salad sit for more than an hour, as they can become mushy or overpower other flavors. If your fruit is exceptionally sweet, reduce the sugar and add an extra squeeze of lemon to maintain a bright balance. To keep the colors vibrant, add the berries and mint only 15 minutes before serving.
🍽️ Serving Suggestions
Serve with a dollop of lightly sweetened mascarpone cheese or crème fraîche. Pair with crunchy Cantucci (Italian almond biscotti) for a texture contrast. Top with a scoop of premium lemon sorbet or vanilla bean gelato for a decadent dessert. Accompany with a chilled glass of Moscato d'Asti or a light Prosecco. Garnish with a sprig of fresh basil instead of mint for a modern, herbal twist.