SUMMER FRUIT SALAD WITH SAMBUCA
The Williams-Sonoma Collection: Salad by Georgeanne Brennan, Chuck Williams (Simon & Schuster, 2001)
Servings: 4 to 6

Italians call this marinated fruit salad a macedonia, and it’s a favorite way to end a meal. Feel free to vary it according to the fruit available, adding raspberries, peaches, oranges or melons. Adjust the sugar, lemon juice and sambuca to suit your taste. Kirsch or another fruit brandy can be used in place of the sambuca, if you prefer. The critical step is the long maceration, which allows the flavors to blend.

1 pint strawberries
1 mango
1 plum
1 nectarine
1 cup blackberries
1 cup blueberries
1/4 cup sugar, plus more as needed
Grated zest of 1 lemon
Juice of 1/2 lemon, plus more as needed
2 Tbs. anise liqueur, such as sambuca or anisette, plus more as needed
1 banana

Hull the strawberries and halve or quarter if large. Peel and dice the mango. Dice the plum and nectarine.

In a large bowl, combine the strawberries, mango, plum, nectarine, blackberries and blueberries.

Add the 1/4 cup sugar, the lemon zest, the juice of 1/2 lemon and the 2 Tbsp. sambuca and stir well.

Dice the banana and stir into the salad. Taste and add more sugar, lemon juice or sambuca, if needed.

Cover and refrigerate for at least 6 hours or up to overnight, stirring occasionally. Taste and adjust the flavorings before serving.