Although mangoes are great in this recipe, ripe peaches that are succulently sweet, work well too. I never see such peaches, except for a week or two in August, so for the rest of the year mangoes are a more desirable choice. They are usually least expensive when already ripe and ready to use. If they are still firm, let them ripen for 2 to 4 days at room temperature, until they begin to give under light pressure from your thumb.
- 2 small, ripe mangoes or 1 large peach
- 1 1/2 cups fresh strawberries
- 2 tablespoons granulated sugar
- zest of 1 lemon
- 1 cup good sweet wine (see note below)
Peel the mangoes (or the peaches) and slice the flesh off the pits. If using peaches, split them in half and remove the pit. Cut the fruit into bite-size pieces of about 1 inch, and put them in a serving bowl.
Wash the strawberries in cold water, remove the stems and leaves, and slice them lengthwise in half, unless they happen to be very small. Add them to the bowl.
Add the sugar, lemon peel, and wine to the bowl, and toss the fruit thoroughly, but gently to avoid bruising it. Refrigerate and let steep for 1 to 2 hours. Serve chilled, tossing the fruit once or twice before bringing it to the table.
NOTE: The ideal wine for macerating fruit is one made from moscato, the most aromatic of all grapes. Throughout the Italian peninsula, and beyond it to the Sicilian Islands, ravishing sweet muscat wines are made, and if you chance upon one of these, do not pass it by. If you are obliged to choose a substitute, a quality, late-harvest sweet white wine from Germany, South Africa or California will do.
Recipe courtesy of
Essentials of Classic Italian Cooking
by Marcella Hazan
Published by Alfred A. Knopf,
a division of Random House Inc.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
85 calories; 0g total fat; 0mg cholesterol; 3mg sodium; 15g carbohydrates; 2g fiber; 1g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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