Recipes for the Web

Barrington Software Incorporated

Summer Fruit Salad with Sambuca

Italians call this marinated fruit salad a macedonia, and it’s a favorite way to end a meal. Feel free

to vary it according to the fruit available, adding raspberries, peaches, oranges or melons. Adjust

the sugar, lemon juice and sambuca to suit your taste. Kirsch or another fruit brandy can be used

in place of the sambuca, if you prefer. The critical step is the long maceration, which allows the

flavors to blend.

1 pint strawberries

1 mango

1 plum

1 nectarine

1 cup blackberries

1 cup blueberries

1/4 cup sugar, plus more as needed

Grated zest of 1 lemon

Juice of 1/2 lemon, plus more as needed

2 Tbs. anise liqueur such as sambuca or anisette,

plus more as needed

1 banana

Hull the strawberries and halve or quarter if large. Peel and dice the mango. Dice the plum and

nectarine. In a large bowl, combine the strawberries, mango, plum, nectarine, blackberries and

blueberries. Add the 1/4 cup sugar, lemon zest, juice of 1/2 lemon and the 2 Tbs. sambuca and

stir well. Dice the banana and stir into the salad. Taste and add more sugar, lemon juice or

sambuca, if needed.

Cover and refrigerate for at least 6 hours or as long as overnight, stirring occasionally. Taste and

adjust the flavorings before serving. Serves 4 to 6.

Williams-Sonoma.

http://www.cooken.com

info@barringtonsoftware.com