How To Cook Macedonia con Glassa alle Fragole (Fresh Fruit With Strawberry Glaze)
Fresh fruits are a very popular part of any Italian meal, so it’s no surprise that this famous dessert is loved all over Italy...
Fresh fruits are a very popular part of any Italian meal, so it’s no surprise that this famous dessert is loved all over Italy. In choosing fruits for this dish, look for those that are ripe and flavorful, but not too soft. In the summer there is nothing like cold fruit on a hot day. Also, there is nothing like fresh fruit in the fall or winter to remind us of those summer days. Either way, no matter what the season, this is a great dessert.
- 1 cup freshly squeezed orange juice
- ¼ cup freshly squeezed lemon juice
- 2 pears
- 2 apples
- 2 bananas
- 4 cups other fresh fruit, such as plums, melon, tangerines, grapefruit, kiwis, peaches, seedless grapes, blueberries, raspberries, or pitted cherries
- ½ cup strawberry jam
- 2 tablespoons freshly squeezed orange juice
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- Pour 1 cup orange juice into a large bowl. Add the lemon juice.
- Peel the pears and apples, remove the seeds, and cut into chunks. Add them to the bowl.
- Peel and slice the bananas and add to the bowl.
- Wash and prepare the rest of the fruit, removing the skins and seeds where necessary, and measure out 4 cups. Add to the bowl.
- Gently toss the fruit, making sure all the pieces are coated with the juices.
- For the glaze, combine the strawberry jam with 2 tablespoons of orange juice. Pour over the fruit and toss again until all the fruit is lightly glazed.
- Chill for 1 to 4 hours, but not overnight or the fruit will get soggy. Serve cold.
- Bisignano, Alphonse. Cooking the Italian Way. Minneapolis, MN: Lerner Publishing Group, 2001.
- Gioffre, Rosalba. Fun with Italian Cooking. New York: Powerkids Press, 2009.
- Kras, Sara Louise. The Food of Italy (Flavors of the World). Tarrytown, NY: Marshall Cavendish Benchmark Books, 2012.
Websites & Links...
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Liquid Volume Conversion Chart...
1 teaspoon = 5 milliliters.
1 tablespoon = 15 milliliters.
1 fl uid ounce = 30 milliliters.
1 cup = 240 milliliters (.24 liter).
1 pint = 480 milliliters (.48 liter).
1 quart = .95 liter.