A dish of colorful, attractively cut fresh fruits or, less commonly, vegetables, either of which may be raw or cooked. The fruits are customarily either briefly soaked or drizzled with a mixture of sugar syrup and flambéed. For a savory macédoine, each vegetable is cooked separately, then artfully arranged together on a plate and dressed with seasoned melted butter. It can be served as a side dish or a first course.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.