Macedonia “Back to California”

Recipe and photo by Tami Ganeles Weiser Yield:  3 servings
Prep Time:  15 minutes Cook Time:  0 minutes

Macedonia “Back to California”

End your meal with a delicate fruit salad. Sometimes, simple is perfect.


2 medium kiwi fruit

15 to 20 red seedless grapes

½ Comice pear

1 small or ½ large banana

Juice of ½ Meyer lemon

1 cup homemade vanilla ice cream, optional


  1. Peel the kiwi fruit, then halve lengthwise and slice each half crosswise. Place in a medium bowl.
  2. Halve the grapes and add to the bowl.
  3. Halve the pear half, then peel and remove core. Halve each piece and slice each section. Add to the bowl.
  4. Peel the banana, then halve lengthwise and slice crosswise. Add to the bowl.
  5. Drizzle the fruit with lemon juice and toss lightly with a spoon. Let stand for about 30 minutes.
  6. Divide into small bowls. If serving with vanilla ice cream, use a small scoop or melon baller to carve 2 to 3 dollops and place them on the top of the fruit. Serve immediately.

Kitchen Tips

  • On sugar: I never use it, because I like the natural flavor of fruit. If you add some to the cut fruit, use a very light hand. Macedonia is about the fruit and its natural sweetness.
  • On timing: Prepare the macedonia right before starting to eat, so that the fruit macerates for a short while, 30 minutes or so.
  • On leftovers: If you have leftover macedonia, make a smoothie with it. Just place it in the blender and process until smooth.

Macedonia can be turned into a richer dessert by topping it with a small amount of ice cream (macedonia con gelato) or whipped cream (macedonia con la panna).

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