About Beth

Beth
Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene
Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah
Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug
Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy
Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi
Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan
Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry
Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma
Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim
Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Macerated Oranges | Main | Mangoes and Strawberries in Sweet White Wine »

Macedonia-Macerated Mixed Fresh Fruit

We serve fresh fruit in some form for every meal at our house. The reason for this is that Zachary, our son, decided as soon as he could speak, that vegetables were not something that he would eat willingly. After many years of battling this, the pediatrician and I decided that we would compensate for this by greatly increasing his fruit intake and making sure that he always had his vitamins. Over time he has added back some vegetables into his diet, but the habit of the fresh fruit has stayed.

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I was so looking forward to this recipe, because I have never made fruit this way. I found this to be such a refreshing dessert for a very warm Saturday in May. It starts with freshly squeezed orange and lemon juice. You add in peeled apples, pears and bananas. You then can play with whatever fruits are seasonal. I added grapes, blueberries, and watermelon. I took the optional choice of adding Maraschino liqueur into the mix. This is then chilled for at least 4 hours. I added in strawberries at the end, mixed it well and then served.

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The Maraschino liqueur was a great addition to this mix. I was expecting something cherry flavored, but it actually had flavors of honey and almond with a slight sweetness. I had to look it up to see how it is made and found out that it is made from Marasca cherries, but the pits are also used and that it what gives it the almond tones. Very nice. I have to say that I was not the only one confused by this liqueur. When Michael ordered this the first time from our liquor distributor, he actually sent Cherry liqueur. Michael had to send it back and set the guy straight. Luckily, we were able to get the right thing in time to make the recipe.

Comments (2)

Add a nice, ripe, sweet, mango. Framboise liqueur was all I had and it worked for me. It needs a scoop of good, pure, vanilla ice cream.

Marcella Hazan:

There is nothing made from cherries that compares with Maraschino, pronounced maraskino. At one time I was friends with the producer whose wife was American. She had learned a number of bawdy songs in Italian, which she liked to belt out, flawlessly I must say, in mixed company.

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This page contains a single entry from the blog posted on May 8, 2011 8:00 AM.

The previous post in this blog was Macerated Oranges.

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