Italian Fruit Salad…so good, go ahead and use it as a topping.

Growing up, I spent many summers in Torino on my aunt’s farm – rustic terra-cotta roof-tops and stecco walls, chickens clucking and horses naying, acres upon acres of fruits and vegetables, ripe for the picking, framed by the immense chain of white-capped Alps. I learned so much over the years, and without a doubt, my love and passion for cooking is rooted in those many summers spent planting, growing, picking, and cooking next to my Zia Concetta.

Eating at my Zia’s house is not something taken lightly. It’s a ritual of sorts. It’s serious business. Each meal consists of several antipasti, un primo (pasta), un secondo (a meat), and un contorno (veggie sides or salad or both). Many summer meals ended with dessert, as well as with a traditional “Macedonia” (Italian Fruit Salad).

I share this recipe with you as summer’s end inevitably approaches – awesome on ice-cream, cakes, and puddings (but perfect all by itself).


1 red apple

1 bartlett pear

2 bananas

1 cup sliced strawberries

1 cup blueberries

1 peach

1 lemon

1/4 cup of brandy or sweet white wine

1/8 cup of stevia (or sugar)

You have to use fresh fruit…I’m sorry, but it will taste awful with frozen or canned. Wash, slice, and dice the apple, pear, and peach into bite-sized cubes. Slice the banana to a desired thickness. Add these as well as the blueberries and strawberries to a large serving bowl.  This is traditional, but you can use whatever fresh fruit you have on hand.  Squeeze the juice of 1 whole lemon, add the brandy or wine, and the stevia (or sugar). Mix thoroughly, and although you can eat immediately, leave it sit in the fridge for a few hours so that the flavors have a chance to develop. And that’s it…enjoy! Buon apetito.fruitsalad

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