Fruit Salad Macedonia Recipes
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.
SPANISH MACEDONIA TROPICAL FRUIT SALAD
Steps:
- Gather the ingredients.
- Peel the papaya, pineapple, chirimoya, and mango. Be sure to cut off the "eyes" of the pineapple and seed the chirimoya.
- Cut the papaya, pineapple, and mango into bite-size pieces and place in a ceramic mixing bowl.
- Rinse the strawberries and remove the leaves (hull), then cut each into 4 pieces and place in the same bowl with the other fruit.
- Juice the orange and lemon and pour over fruit. Drizzle honey over fruit and mix thoroughly. Place in refrigerator for at least 1 hour, or until you are ready to serve.
Nutrition Facts : Calories 818 kcal, Carbohydrate 206 g, Cholesterol 0 mg, Fiber 33 g, Protein 15 g, SaturatedFat 1 g, Sodium 70 mg, Sugar 65 g, Fat 3 g, ServingSize 4 servings, UnsaturatedFat 0 g
MACEDONIA DI FRUTTA (FRUIT SALAD)
Time 30m
Number Of Ingredients 3
Steps:
- Toss the cut up fruit together with sugar and freshly squeezed lemon juice. Taste the combination: if too sweet, add a bit more lemon juice, if too tart, add a bit more sugar, bearing in mind that both tend to mellow after maceration.
- Let the fruit macerate for about 30 minutes in the fridge and there you have it!
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.
More about "fruit salad macedonia recipes"
FRUIT SALAD - WIKIPEDIA
From en.wikipedia.org
Course Appetizer, dessert, snack, main mealVariations MacedoniaMain ingredients Fruit, fruit juice or syrupAlternative names Fruit cocktail, fruit cup
MACEDONIA (FOOD) - WIKIPEDIA
From en.wikipedia.org
Main ingredients Fruits or vegetablesType Salad
QUICK AND EASY FRUIT SALAD - NATASHASKITCHEN.COM
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4.5/5 (6)Category EasyCuisine $7-$10Total Time 20 mins
BALKAN BAKING: MUST-TRY MACEDONIAN FOOD
From cutsidedown.com
Cuisine Balkan, MacedoniaCategory AppetizerServings 8Estimated Reading Time 7 mins
- Start by whisking together the olive oil, milk, 1 egg, yogurt, salt, and pepper until thoroughly combined, then set aside. Next, heat up the olive oil in a pan and cook the chopped onion until fragrant, about 3-5 minutes, before adding in the spinach and salt and pepper. Cover and cook on medium heat until the spinach wilts, about 5 more minutes. Then turn off the heat and allow to sit, covered, for an additional 15 minutes.
- Next, strain the spinach mixture to remove all the juices before gently folding in the feta cheese. Then line a baking sheet with parchment paper and give it a gentle spray with cooking oil. Now it's time to put together your dish! Begin by layering 2 sheets of phyllo dough and brushing it with 3 tablespoons of the milk mixture. Repeat one more time before placing one sheet of phyllo on top and spreading the spinach-feta filling evenly over the top. Make sure to leave about a ½" border around the outside.
- Continue this process twice more, minus the feta-spinach filling. Place the last sheet on top and brush with the last of the milk mixture. Cover the whole thing and allow to rest in the fridge for at least 2 hours or overnight.
- When you're ready to bake, heat your oven to 350°F. Slice the borek in your preferred pattern, then brush with 2 egg yolks and sprinkle with sesame seeds. Bake until golden brown, about 30-35 minutes. Serve and enjoy!
ITALIAN FRESH FRUIT SALAD RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
5/5 (1)Category Breakfast, DessertCuisine American/ItalianCalories 198 per serving
- Be sure to chop the banana, apple and pear first then place in a medium bowl and toss with the juice of 1/2 a lemon.
- In a large bowl add the remaining chopped fruit add the banana fruit mixture and the frozen strawberries toss with 2 tablespoons of limoncello. Cover with plastic or place in an airtight container and refrigerate for 2-3 hours before serving. Enjoy.
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