by Gina DePalma, Pastry Chef

Fresh Fruit Salad with Grappa:

Toss together an assortment of sliced or cubed fresh, ripe fruits, such as sliced kiwi, strawberries, blueberries, peaches, plums and pineapple. Sprinkle the fruit with a bit of sugar to taste and freshly squeezed lemon or orange juice; 2 to three tablespoons of sugar will sweeten about 6 cups of fruit. Toss the fruit with 3 to 4 fluid ounces of Grappa, or to taste. Refrigerate for at least an hour before serving, garnished with fresh mint leaves.

Serves 6 to 8.

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DOLCI RECIPES AND INGREDIENTS
• BUDINO DI CASTAGNE
• CITRUS FRUITS
• FRUITS OF FRIULI
• HONEY AND HONEY COOKIES
• RHUBARB
• PAN DI SPAGNA
• ZALETTI
• TARALLI
• LEMONS OF SORRENTO AND THE AMALFI COAST
• CASTAGNACCIO
• HAZELNUT CAKE
• BÔNET ALLA PIEMONTESE
• FIG & WALNUT BISCOTTI
• PEARS OF MANTOVA
• SAFFRON PANNA COTTA
• BERGAMOT OF REGGIO CALABRIA
• CHEESES OF LE MARCHE
• COPULETTAS
• BISCOTTI
• MODENESE CRUMBLY CAKE
• APPLES OF THE VAL DI NON
• TORRONE
•CHEESES OF PIEMONTE AND THE BRA CHEESE FESTIVAL
•WALNUT AND ORANGE SPICE CAKE FOR LENT
•KIWI FROM VERONA