ITALIAN FRUIT SALAD ALL YEAR ROUND
Macedonia di Frutta is an Italian name for a perfect desert for summer, winter and anytime in between.
Provided by Italian Recipe Book
Time 10m
Number Of Ingredients 7
Steps:
- Wash and pat-dry all the fruit except for the bananas.
- Peel and cut apple into bite-size cubes.
- Do the same with peaches. There is no need to peel them, just remove the pit. Add them to a salad bowl.
- As soon as possible cover everything with 1/2 freshly squeezed lemon juice. This way they don't get brown.
- Peel and cut the bananas. Add to the salad bowl. Squeeze the remaining ½ of the lemon. Again, to keep the fruit from
- Peel and slice the orange. The best way is to cut off the top and cut off the bottom. Stand up the orange on either one of the flat sides. Start running the knife underneath the white skin of the orange all the way around until the orange is peeled. Now you can easily cut it in cubes.
- Add orange cubes to the salad bowl together with a few table spoons of brown sugar and a couple of fresh mint leaves if you have them.
- Taste and add more sugar or lemon juice to get the perfect balance of sweet& sour.
- Mix everything gently. Place in the fridge before serving.
MACEDONIAN FRUIT SALAD
Found this recipe for around the world thread.. looks refreshing. Wonder how it is on vanilla Ice Cream?
Provided by TammieV
Categories Fruit
Time 25m
Yield 1 bowl full
Number Of Ingredients 11
Steps:
- Mix all ingredients, chill.
- Serve.
Nutrition Facts : Calories 920.6, Fat 16.4, SaturatedFat 2, Sodium 146.3, Carbohydrate 174.1, Fiber 21.8, Sugar 127, Protein 14.1
MACEDONIAN SALAD
Small cubes of roasted eggplant, marinated with fresh vegetables in a lemony, herby vinaigrette
Provided by Food Network
Time 2h55m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- 1) Preheat oven to 375 degrees F. Spread the eggplant cubes onto a lightly oiled baking tray, and roast in the oven about 15 minutes, or until tender enough so a fork can slide in easily. Remove from oven.
- 2) Meanwhile, combine the olive oil, vinegar, garlic, salt, pepper, herbs, and lemon juice in a medium-sized bowl. Add the still-warm eggplant and stir. Cover, and let sit for at least 2 hours. (At this stage, it will keep in the refrigerator for several days.)
- 3) Add the remaining vegetables within an hour or two of serving. Serve garnished with olives and yogurt or crumbled feta cheese.
FRUIT SALAD: MACEDONIA
Provided by Food Network
Time 2h10m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Chop the strawberries and add to a large bowl with the blueberries, blackberries, and raspberries. Add the orange juice, lemon juice, sugar, if using, and mint. Cover with plastic wrap and put in the refrigerator to marinate for at least a couple of hours.
MACEDONIAN SALAD
Made this last night from The New Moosewood Cookbook. I really enjoyed it served with portobello mushroom burgers. I used chopped kalamata olives and crumbled Greek feta as optional garnishes that really made the dish. I also used 1/2 Tb fresh basil as I had some on hand. Prep time does not include several hours marinating time. I did not peel my eggplant.
Provided by Dr. Jenny
Categories Peppers
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 375°F Spread the eggplant cubes onto a lightly oiled baking tray, and roast in the oven about 15 minutes, or until tender enough so a fork can slide in easily. Remove from oven.
- Meanwhile, combine the olive oil, vinegar, garlic, salt, pepper, herbs, and lemon juice in a medium-sized bowl. Add the still-warm eggplant and stir. Cover, and let sit for at least 2 hours. (At this stage, it will keep in the refrigerator for several days).
- Add the remaining vegetables within an hour or two of serving. Serve garnished with olives and yogurt or crumbled feta cheese.
Nutrition Facts : Calories 171, Fat 13.9, SaturatedFat 1.9, Sodium 299.6, Carbohydrate 11.6, Fiber 5.8, Sugar 5.2, Protein 2.2
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