Summer Fruit Salad
In another era, this kind of chopped fruit salad was called a Macedonia. Use as many kinds of ripe fruits as you wish, including melon, stone fruit, grapes and berries. The simple combination of homemade jam dissolved with a splash of white wine or liqueur marries beautifully with the fruits’ natural juices. Leave the compote to macerate a bit and serve chilled for a completely refreshing dessert.
- Serves: 4 persons
- 2cups melon, such as cantaloupe or honeydew, peeled, seeded and cut into small cubes
- 3large apricots, pitted and cut into small cubes (about 2 1/2 cups)
- 2nectarines, pitted and cut into small cubes (about 3 1/2 cups)
- 2red plums, pitted and cut into small cubes (about 1 cup)
- 2tablespoons apricot jam
- 2tablespoons white wine or 1 tablespoon brandy or other liqueur
- 1tablespoon lemon juice
- 1cup raspberries, blackberries or a mix
- 6ripe figs, halved, for garnish (optional)
Step 1In a large bowl, combine melon, apricots, nectarines and plums. Add apricot jam, wine and lemon juice. Toss well to coat. Refrigerate for up to 4 hours, or serve immediately.
Step 2To serve, add berries to macerated fruit and gently fold together. Spoon into bowls or glasses, and garnish with figs, if using.