Macerating Fruit

Several fresh fruits may be combined, macerated and chilled for a fresh fruit salad, or a single fruit may be macerated in white or red wine or liqueur to accompany ice cream or other cold desserts. For a pretty effect, pile macerated fruits into a natural fruit container, such as a scooped-out melon or pineapple, or into a glass bowl that shows off the colors of the fruit. Fruits may also be macerated in wine or liqueur, then combined with whipped cream, as in strawberries Romanoff. The acid from the macerating liquid thickens the cream slightly. For a refreshing summer salad to accompany fish, poultry or spicy meats, macerate fruits with wine and fresh herbs, or in a light citrus marinade.