Maseduan French jelly dessert, which was very fond of Russian aristocrats. For dessert, they had written himself famous French chefs. Its peculiarity is that in maseduan not put a large amount of gelatin and so he turns semi-liquid and not dense, like jelly. The "right" maseduan should contain fruit only one season. Accordingly, maseduan can be winter, spring, summer and autumn. For the preparation of maseduan use the peeled and pitted fruit, they are cut into cubes of the same size, which is determined by the smallest berry in its composition. Dense fruit, slightly boiled in sugar syrup, soft berries and juicy fruits add fresh. Maseduan served cold in glasses.