Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Banana | 1 medium (118g) | 105 |
| Pear | 1 medium (178g) | 101 |
| Apple | 1 medium (182g) | 95 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Fruit | not in our table | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 cup orange juice
- 1 cup white wine,
- 1 tsp lemon peel, grated
- 1 x apple
- 1 x pear
- 1 x banana
- 2 lb mixed fruit,
- 1/3 cup vanilla sugar
- mint leaves, optional
Directions
Seasonal fruits (strawberries, cherries, nectarines, mangoes, melon, Italian plums, seedless grapes, etc.)
Pour orange juice and wine into a large glass serving bowl and stir in lemon peel. Peel and core apple and pear, then cut them into small cubes. Slice the banana thin. Hold the fruit over the bowl and chop it on a plate so you don't lose any of the juices.
The larger fruits should be pitted, peeled and cubed. Cherries should be pitted and left whole. Stir the fruit into the liquid as soon as it is cut
(the juices and wine will help retain the colors). Cover and refrigerate for at least 2 hours. The macedonia can be made the night before. Serve lightly chilled garnished with mint leaves.
Category:Macedonian Recipes
Category:Macedonian Salads