| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
Italian |
Italian3 |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Orange juice |
| 1 |
c |
White wine, * see note |
| 1 |
t |
Lemon peel, grated |
| 1 |
|
Apple |
| 1 |
|
Pear |
| 1 |
|
Banana |
| 2 |
lb |
Mixed fruit, ** see note |
| 1/3 |
c |
Vanilla sugar |
|
|
Mint leaves, optional |
INSTRUCTIONS
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.
Per serving: 251 Calories (kcal); 1g Total Fat; (2% calories from
fat); 3g Protein; 56g Carbohydrate; 0mg Cholesterol; 7mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 3 1/2 Fruit; 0
Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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