In the early 20th-century, what is now Greek Macedonia was still part of the Ottoman empire, and populated with so many different peoples and religions (Greeks, Turks, Jews, Slavs, Bulgarians, Albanians, among others) that the region gave its name to a mix of diced fruit or vegetables.
The vegetable version includes carrots, peas, turnips or potatoes and green beans all cut into small pieces, cooked separately, then bound together with butter and meat sauce as a garnish. If you mix them with pieces or meat and hard boiled eggs and bind them in mayonaisse you have a salade russe or salade Olivier.
A macédoine de fruit is a fruit salad, often in a sweet syrup with a dollop of Kirsch.
Image by Pink Sherbet Photography, Creative Commons License