Macedonia of fruit and vegetables, with Pigato oranges

Ingredients for 6 people:
    • 300 gr Pigato oranges by Marco Ferrari*
    • About 200 gr celeriac
    • About 200 gr celery
    • About 200 gr pear
    • About 200 gr apples
    • About 200 gr persimmons (the firm variety)
    • About 200 gr winter cherries
    • Zest and juice of one lemon or lime
    • 6 tablespoons cane sugar, “Mascobado” type if possible
    • Chopped, toasted almonds
    • Optional: vanilla pod

Who says you can’t eat vegetables for dessert? Celery and celeriac give this macedonia, or traditional Italian fruit salad, an almost spicy, intriguing flavour. The Pigato grape is a typical variety of the western Ligurian Riviera, and it is the signature of Marco Ferrari in his highly personalized version of oranges in syrup.

 

Drain the orange and keep the Pigato syrup aside; store the orange slices in the freezer for one hour before serving.

In a saucepan, mix the cane sugar, 1 cup of water, the lemon zest, and vanilla (if using). Boil the mixture until it becomes a syrup, then add a tablespoon of lemon juice.

Peel and dice the fruit and vegetables; dress with the warm syrup and six tablespoons of the Pigato syrup.

Add the chilled Pigato orange slices to the macedonia, sprinkle with toasted, chopped almonds, and serve.

* Product included in Box 03 Not Only Milk