SUMMERMELONwith shiso and sumac salt
Inspired by Mexican fruit stalls that sell wedges of fruit and jicama topped with chile salt, this simple DIY version gives everyone an opportunity tomake their ownmini-melon wraps.
Serves 8
1⁄4 cup Maldon sea salt 2 tbsp. ground sumac 1 small seedless watermelon 1 honeydew melon 1 cantaloupe 4 red plums 2 limes, cut into wedges 12 red shiso leaves 12 green shiso leaves (basil can be used in place of shiso leaves)
La Crema Saralee’s Vineyard Rosé
In a small bowl, combine salt and sumac and, using dry hands, toss together, gently breaking up salt. Cut melons in half through stem end. Scoop out and discard seeds from honeydew and cantaloupe. Cut melon halves into 4-inch-wide wedges, then cut flesh away from rind and discard rind. Halve and pit each plum and cut each half into quarters. Arrangemelons, plums, limes and shiso leaves on a large platter and place sumac salt on the side. Invite guests to squeeze lime juice on a wedge of melon or plum, sprinkle it with sumac salt and wrap in a shiso leaf.
CORN, FREGULA and Sun Gold tomato salad
Fregula looks like a grain, but it’s actually a toasted semolina pasta, similar to Israeli couscous. Not familiar with fregula? Here’s a delicious introduction.
Serves 4
One at a time, stand each ear of corn upright on its stemend and, using a sharp knife, cut straight down between the kernels and cob to remove kernels, rotating the ear after each cut. Transfer kernels to a large colander with a base and set in the sink. In a medium pot, combine 2 quarts water and 2 tbsp. salt and bring to a boil over high heat. Add fregula, adjust heat to a simmer, and cook for 8 to 10 minutes, until tender. Remove pot from heat and pour fregula over corn, allowing hot water to drain through kernels. Drain well and let cool to room temperature. In a serving bowl, combine fregula and corn, tomatoes, 1 cup of the purslane leaves, chives, oil, vinegar and 1 tbsp. salt, and toss to mix well. Taste and adjust seasoning if needed. Sprinkle remaining 1 cup purslane leaves on top.
4 ears yellow corn, husks and silk removed Kosher salt, to taste 1 cup fregula or orzo
1 lb. Sun Gold cherry tomatoes, halved 2 cups fresh purslane or watercress leaves and tender stems
1⁄4 cup minced fresh chives 1⁄3 cup extra virgin olive oil 1⁄4 cup rice vinegar
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