MacEdoine of Fresh Fruit

Macedoine (pronounced mass-eh-DWAHN) is a classic French technique for marinating cut fruit in liqueur and citrus juice until the flavors meld into something far more interesting than a plain fruit salad. This version soaks oranges, apples, pears, and bananas in rum and fresh orange juice for several hours, then gets finished with frozen raspberries and walnuts just before serving.

Pricking the fruit before marinating is the step that makes this work. Small holes in the skin let the rum and orange juice soak deep into the flesh instead of just sitting on the surface. Stir the bowl frequently so every piece gets equal time in the marinade.

The raspberries and walnuts go in at the last minute for good reason. Raspberries dissolve into mush if they sit in liquid, and walnuts lose their crunch. Adding them right before serving gives you a mix of textures: soft marinated fruit, bursting berries, and crunchy nuts.

Serve this ice cold, dusted with powdered sugar, over vanilla ice cream or a slice of pound cake.

Pro Tips

• Use the lemon to prevent the apples, pears, and bananas from browning. Squeeze the juice over the cut fruit before it goes into the marinade.
• Let the fruit marinate for at least 3-4 hours. Overnight is even better. The longer it soaks, the more the rum infuses.
• Serve in a glass bowl or individual coupes so you can see the colorful layers.

Variations

• Swap rum for Grand Marnier or Kirsch for a different French liqueur accent.
• Add fresh mint leaves as a garnish for color and a cool, herbal contrast.
• Use seasonal fruit: peaches and berries in summer, persimmons and pomegranate seeds in winter.