A December Recipe: Macedonia in a Persimmon Cup
We usually enjoy la macedonia (“fruit cup”) in summertime when peaches and other summer fruits are in abundance. But kiwis in abundance recently inspired a winter macedonia. Anna Maria came to visit the other day bearing gifts: the first poinsettia of the season – and a Christmasy-red wicker basket full of persimmons from her family home in Latina (south of Rome)
Pino I had recently purchased lemons and oranges from un siciliano from Catania who drives up to Umbria every week with his own citrus fruits – picked just two days prior – which he sells by the crate (only) off his truck parked near Assisi. Tantalizingly juicy oranges – and the perfume of the lemons’ peels is simply heavenly.
Our family has enjoyed the buonissima fruit this week and just a few oranges and lemons are left. They seemed to beg to be united with the kiwis in a macedonia. And we had organic apples and a banana to join.
Carla – from Switzerland – set to work today to cut the fruits for this Italian winter dessert.
The diced apples joined the oranges next, with seeds and cores discarded into the white plastic bucket for the chickens (the goats would win the orange peels):
Bananas, logicamente, joined in last to avoid the darkening of the fruit.
Pino, Carla and I enjoyed our macedonia after our lunch. I later noted that the one cup of the fruit left was sitting next to one of the last of Nando’s persimmons.
…..and from now on, our winter macedonia will become a “persimmon cup.” (When we have persimmons……rivaling Nando’s).