© 2010 Green Kitchen Stories Macedonia_di_frutta

Macedonia di Frutta

Ciao, we are writing this post under the Tuscan sun. We have olive trees on the left side of our house, grape plants on the right, and rosemary, sage and lavender fields in our garden. And after one week here I think even Elsa’s got a scent of lavender coming from her skin.

We promised that we would blog from here, and even though the Italian P’s (Pasta, Patate, Pizza & Pane) have made our trip a little less wholesome than we are used to, we try to keep most of our dinners simple, with fresh vegetables on the bbq and different dressings and sauces.

Last night we finished our dinner with this classic Italian dessert, a macerated fruit salad with our own version of a honey zabaglione. The Italians vary the fruits according to season, we used different stone fruits and Cantaloupe melon. What makes the Italian fruit salad special is that it’s tossed with lemon juice and sugar (we used honey) and left it in the fridge for a couple of hours to let the juices and flavors come out.

Macedonia di Frutta
Serves 4

25 cherries, cut in half
6 apricots, cut in quarters
3 peaches, cut in thin slices
1/2 cantaloupe melon, cut in thin slices
juice and zest from 1 large lemon
2 tbsp raw honey

Honey Zabaglione
5 organic egg yolks
3 tbsp raw honey
1/3 cup / 80 ml dry white wine
3/4 cup / 180 ml organic yogurt
fresh lavender flowers

Making the fruit salad: Combine the fruit in a large bowl. Place lemon juice, zest and honey in a small bowl, stir around with a spoon and pour over the fruits. Toss gently, taste, and add more honey and lemon if desired. Refrigerate for at least 2 hours.

Making the honey zabaglione: Whisk egg yolks with honey until blended in a large stainless-steel bowl. Set the bowl over simmering water and whisk until the mixture lightens in color and thickens, about 3-4 minutes. Add the wine and a couple of lavender flowers and continue whisking constantly until the mixture is pale, thick, and has expanded in volume, about 10 minutes. If the mixture curdles it’s too hot, remove it from the heat whisk it off for a few seconds.
When the zabaglione is light and fluffy, move the bowl to a larger bowl filled with ice water to cool the zabaglione quickly. When cool, fold in the yogurt. Use immediately or cover and refrigerate for up to 2 days.

To serve, divide the fruit in 4 glasses or small bowls. Put a spoonful of zabaglione alongside. Sprinkle a couple of lavender flowers on top of it.


  1. Karina
    Posted 27 Jun ’10 at 18:11 | #

    This sounds soooo good and refreshing! You are such an inspiration to me! Thanks for the great tips and recipes!

  2. Posted 28 Jun ’10 at 05:37 | #

    fruit salad is my fave. in Brazil we put passion fruit juice for the tangyness. Enjoy Italy, it’s my dream destination.

    • Posted 3 Jul ’10 at 15:07 | #

      Hi Damaris! I’m crazy about passion fruit, and it would probably taste great in this salad too.

  3. Posted 29 Jun ’10 at 17:23 | #

    That sounds like the perfect summer dessert to enjoy under the Tuscan sun!

  4. Posted 2 Jul ’10 at 16:57 | #

    Beautiful! I envy your stay in Tuscany, it’s just too nice there! Enjoy!

  5. Posted 3 Jul ’10 at 00:14 | #

    Oooooh that Tuscan sun…. I hoped to get to Italy this summer, but it was just in my dreams… this photo and your words bring me closer! Thanx for sharing, I can practically smell Elsa’s lavender skin:)

    • Posted 3 Jul ’10 at 15:20 | #

      Hi Julie! You have to go to Italy when you are in Europe next time. It is an amazing country with green landscapes, old cities and the most beautiful language. Also, the Italians love to eat and talk about food, just like us!

  6. Posted 5 Jul ’10 at 11:01 | #

    Great shots! I love the zabaglione. wonderful combo with the fruits.

  7. Posted 11 Jul ’10 at 00:45 | #

    Oh my, I love love love the pictures and now I’m craving that fruit! I posted a link to this tasty post on my blog, Rosie Girl Dreams last Saturday. Here’s a link:
    Thanks again!

  8. Posted 15 Jul ’10 at 18:48 | #

    Wow, how lucky…it look amazing this place. And the fruit salad awesome, great pictures.

  9. Posted 15 Jul ’10 at 20:33 | #

    The flowers add even more color to a beautiful fruit salad. I LOVE fruit. This is perfect. Thank you for posting this!

  10. Posted 15 Jul ’10 at 21:47 | #

    That looks wonderfully refreshing.

  11. Posted 17 Jul ’10 at 13:13 | #

    what a beautiful fruit salad….and that Honey Zabaglione is incredible….what a perfect topping for that wonderful fruit!
    I will be making this soon!

  12. Posted 18 Jul ’10 at 00:51 | #

    This looks so beautiful and summery! What a lovely treat!

  13. Posted 18 Jul ’10 at 03:35 | #

    I am always looking forward to different ways of serving food. This looks delicious. Thank you!

  14. Posted 19 Jul ’10 at 12:43 | #

    What a wonderful way to take advantage of the bounty of fruit available in the summer! And enjoy your time under the Tuscan sun!

  15. Posted 21 Jul ’10 at 18:38 | #

    This is absolutely beautiful!

  16. Posted 23 Jul ’10 at 02:23 | #

    What extraordinary colors! It’s the perfect food for such a beautiful setting.

  17. Posted 23 Jul ’10 at 18:13 | #

    I love that you’ve added lavender to this. This salad is gorgeous and your pictures are wonderful. Ok… I’m ready for the weekend to start.

  18. Darja
    Posted 27 Oct ’11 at 16:54 | #

    Hi, can I ask, how to make this salad with fresh fruits: this fruits have different season – they are not ripe at the same time?
    But it looks amazing and your fotos are great!

  19. Posted 9 Feb ’12 at 05:10 | #

    I have lavender seeds I am attempting to start right now – when they bloom I will definitely have to try garnishing fresh fruit with them like this, looks so beautiful.

2 Trackbacks

  1. […] Perhaps your first fruity experience was witnessing your Great Uncle Herbert choke to death on a cherry pit, instead of delighting in a refreshing summer salad, such as Macedonia di Frutta. […]

  2. By Summer Fruit Cocktail on 23 Aug ’14 at 16:16

    […] Handful of cherries in a bowl, also works well. // Recipe and image via Green Kitchen Stories. […]

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