Macedonia di frutta

In homes across Umbria, a bowl or basket of fresh, seasonal fruit—whole bananas, golden pears, mandarin oranges the size of ping-pong balls, and bunches of grapes—is usually brought to the table at the end of lunch and dinner.  When a medley of bite-size fruit, called macedonia di frutta, is served instead, I am in heaven!  The secret to a really good macedonia is the addition of a dessert wine, such as Umbria’s beloved vinsanto or port, and fresh lemon juice.  To make macedonia, choose three or more fresh fruits—bananas, grapes, cherries, pineapple, berries, pears, apples, peaches, kiwis, oranges—but not melon.  Peel the fruit as needed and cut it into bite-size pieces.  Sprinkle the fruit to taste with sugar, fresh lemon juice (and fresh orange juice, if you wish), and a splash of dessert wine.  Toss until the fruit is well coated.  Set aside at least one-half hour before serving so the sugar and juices turn into a syrupy sauce and the flavors have a chance to marry.