Italian-born Adelaide chef Salvatore Pepe’s recipe for a classic Italian fruit salad – Macedonia Toscana – is perfect for using the last of the season’s summer fruits.

Pepe came to Adelaide in 1996 and opened his own restaurant, Cibo,  which expanded to include a chain of Italian espresso bars, and has published a cookbook of his favourite recipes, also called Cibo.

The SBS Food Safari team was in Adelaide last week to film him for a new series due out later this year.

Macedonia Toscana (Tuscan fruit salad)

Ingredients

1.5kg mixed seasonal fruit including stone fruits

Marinade

60ml Maraschino (cherry liqueur)
Juice of half a lemon
1 glass of dry white wine
4 tbsp caster sugar

Method

Combine all ingredients for the marinade and mix well until the sugar dissolves.

Wash and de-stone/de-seed all the fruit and cut into large dice.

Add to marinade and place in the fridge for at least 3 hours, stirring every 30 minutes or so to ensure the marinade is in contact with all the fruit.

Serve chilled with vanilla gelato.

Serves 6