Name: Italian Fruit Salad (Macedonia)
Yield: 6
Ingredients: 2 apples or pears, diced; 2 cups strawberries, sliced; 2 kiwis, peeled and sliced; 1 bananas, 1–2 sliced; 1 cup seedless grapes, halved; 2 tbsp 2–3 fresh lemon juice; 1 tsp 1–2 finely grated citrus zest; 2 tbsp 2–3 fresh mint, thinly sliced or torn; Pinch of salt; 1 tbsp 1–2 honey; 1 tbsp 1–2 extra-virgin olive oil; 1 tbsp 1–2 chopped pistachios or toasted almonds for crunch; Splash of limoncello

Instructions

Prep the fruit.

Dice/slice into bite-size pieces. Keep pieces roughly similar size so it eats nicely.

Make the dressing in the bowl.

In a large bowl, whisk together:
lemon juice
citrus zest
reserved orange juice (1–3 tbsp)
pinch of salt
(optional) honey and/or olive oil

Toss gently.

Add the fruit (save bananas if using) and toss carefully so berries don’t get smashed.

Add herbs last.

Fold in mint (and nuts, if using).

Chill (optional but great).

Cover and refrigerate 30–60 minutes to let flavors meld.

Finish + serve.

Add bananas right before serving. Taste and adjust with a little more lemon, zest, or honey.

Note

Best fruit “set”: citrus + apple/pear + berries + one “tropical” (kiwi) = classic balance.

Avoid watery fruit (like watermelon) unless serving immediately.

Keep it not-too-sweet: skip honey and lean on citrus + mint.

Serving ideas: plain, or with a spoon of Greek yogurt, or a small biscotti on the side.

Italian Fruit Salad (Macedonia)

Ingredients

Use what’s ripe; this mix is a great baseline:

Optional (very common variations)