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Fruit salad with peaches jam

FRUIT SALAD WITH PEACHES JAM
Written by Veronica Lavenia

Fruit salad with peaches jam is of the summer food I love most.

The fruit, so juicy and colorful, is a delight and, even at the end of summer, it is really healthy (for the physical and the mood) to create rich fruit salads to make a real stock of vitamins (C, in particular) in view of the cold months.

This macedonia is made with Sicilian mango (now, in Sicily, even for climate change, it is possible to grow mango and avocado) and freshly harvested grapes. The peach jam, a pinch of cinnamon and some basil leaves are a delightful touch for a scented salad, just like a few.

FRUIT SALAD WITH PEACHES JAM

Ph. Veronica Lavenia

Fruit salad with peaches jam: Ingredients

Serves 2

1 mango

1 red apple

15 grains of grapes

2 peaches

The Juice of one lemon

3 tbsp peach jam, sugar free

1 tbsp Marsala (or other dessert wine)

5 basil leaves, washed

FRUIT SALAD WITH PEACHES JAM

PH. Veronica Lavenia

Fruit salad with peaches jam: Method

  1. Clean the mango and cut into cubes. Wash and cut the apple into cubes. Wash the grapes, remove the seeds and cut in half. Wash and cut the peaches into cubes.
  2. In a bowl, pour the fruit and sprinkle with the lemon juice.
    In a pan, warm the peach jam for 3 minutes. Turn off, add the spoon of Marsala and mix.
  3. Pour the liquid onto the fruit and mix. Serve in a dish with basil leaves.

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About the author

Veronica Lavenia

Veronica, PhD, is an Italian based food writer. Born and raised in Italy, surrounded by the thriving culture and spirit of Sicily, Veronica was a University academic before becoming a food writer. In the context of academic research, she has published essays on the Spanish-American narrative in national and international Academic Journals. As freelance journalist, she wrote about book reviews and tennis. Food was the subject she thought about most so, inspired by family recipes, and valuable Italian culinary heritage, she moved into writing her experiences and studies on the subject.
Sustainability, seasonality and selection of raw materials (as much as possible local, organic and unrefined) are the basis of Veronica’s natural food philosophy.
Cookery author, "Gluten Free Heaven" magazine contributor, some of her works have appeared in "Vegetarian Living", "Veggie Magazine", "Lifestyle FOOD", "Australian Good Food & Travel Guide" and "Chickpea", among others.