Summer Melon with Shiso & Sumac Salt
Serve with Matanzas Creek Helena Bench Sauvignon Blanc
Ingredients
For the sumac salt:
- 1⁄4 cup Maldon sea salt
- 2 tablespoons 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
Preparation
To make the sumac salt:
- In a small bowl, combine the salt and sumac and, using dry hands, toss together, gently breaking up the salt.
To prepare the melons and plums:
- Cut the melons in half through the stem end. Scoop out and discard the seeds from the honeydew and cantaloupe.
- Cut the melon halves into 4-inch-wide wedges, then cut the flesh away from the rind and discard the rind.
- Halve and pit each plum and cut each half into quarters.
To serve:
- Arrange the melons, plums, limes, and shiso leaves on a large platter and place the sumac salt on the side.
- Invite your guests to squeeze lime juice on a wedge of melon or plum, sprinkle it with sumac salt, and wrap in a shiso leaf.