Jump To:

• macédoine
  macédoine

  noun

  a mixture of fruits or vegetables, often served as a salad.
• macedoine
  macedoine

  noun

  a hot or cold mixture of diced vegetables

macédoine

American  

[mas-i-dwahn] / ˌmæs ɪˈdwɑn /

noun

1. a mixture of fruits or vegetables, often served as a salad.

2. a medley.

---

macedoine British  

/ ˌmæsɪˈdwɑːn /

noun

1. a hot or cold mixture of diced vegetables

2. a mixture of fruit served in a syrup or in jelly

3. any mixture; medley

---

Etymology

Origin of macédoine

1810–20; < French, after Macédoine Macedonia, probably an allusion to the variety of peoples in the region

Example Sentences

See Examples For:

macédoine macedoine

My interpretation of the latter was a fruit macédoine, a salad of finely diced fruit.

From Slate ● Nov. 8, 2018

It is not necessary to pass anything whatever with melon or grapefruit, or a macédoine of fruit, or a canapé.

From Etiquette by Emily Post

Arrange lettuce leaves like a cup, and place the macédoine in the center.

From The Century Cook Book by Mary Ronald

The fact would seem to be that the art of letter-writing is a sort of mosaic or macédoine of nearly all departments of the general Art of Literature.

From A Letter Book Selected with an Introduction on the History and Art of Letter-Writing by George Saintsbury

There never was a more curious macédoine than this story.

From A History of the French Novel, Vol. 1 From the Beginning to 1800 by George Saintsbury

Then sleep in a macedoine of wild berries with cream.

From New York Times ● Jan. 9, 2023

A macedoine of strawberries followed and a scoop of cheese.

From The Blotting Book by E. F. (Edward Frederic) Benson

With calves liver, macedoine or vegetables and brown sauce.

From Civic League Cook Book by

Then fill in the cavities with a macedoine of cooked vegetables and add a little cream to each.

From The Cook's Decameron: a study in taste, containing over two hundred recipes for Italian dishes by Mrs. W. G. Waters

Ingredients: Sweetbreads, larding, bacon, stock, a macedoine of vegetables.

From The Cook's Decameron: a study in taste, containing over two hundred recipes for Italian dishes by Mrs. W. G. Waters