INGREDIENTS

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
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