Salvatore Pepe’s Macedonia Toscana
Italian-born Adelaide chef Salvatore Pepe’s recipe for a classic Italian fruit salad – Macedonia Toscana – is perfect for using the last of the season’s summer fruits.
Pepe came to Adelaide in 1996 and opened his own restaurant, Cibo, which expanded to include a chain of Italian espresso bars, and has published a cookbook of his favourite recipes, also called Cibo.
The SBS Food Safari team was in Adelaide last week to film him for a new series due out later this year.
Macedonia Toscana (Tuscan fruit salad)
Ingredients
1.5kg mixed seasonal fruit including stone fruits
Marinade
60ml Maraschino (cherry liqueur)
Juice of half a lemon
1 glass of dry white wine
4 tbsp caster sugar
Method
Combine all ingredients for the marinade and mix well until the sugar dissolves.
Wash and de-stone/de-seed all the fruit and cut into large dice.
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Add to marinade and place in the fridge for at least 3 hours, stirring every 30 minutes or so to ensure the marinade is in contact with all the fruit.
Serve chilled with vanilla gelato.
Serves 6
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