Stone Fruits Salad
June 24, 2026
I like eating fruits as salad. The Summer in LA is the festival of stone fruits. So why not select all the stone fruits you like and turn it into salad. I say salad, but no dressing, it is more like stone fruits in the refreshing and cold savory broth of Dashi. It is absolutely up to you what fruit to pick, that’s also the fun part of this Salad. I like curating variations of stone fruits, some are super sweet, some need to be sharp and acidic, some need to be watery and crunchy, or you need to add Greengage because of the color balance, you want to include cherry before they finish, etc. The tastes are there, you are the curator.
In this Recipe
Ingredients
Stone Fruits Selection of Stone fruits as you like
Green Shiso A few leaves
Kombu Dashi 2⅔ cups
Rice Vinegar 6 tablespoons
Salt ¾ teaspoon kosher salt
Steps
- SAVORY DASHI
- Make Kombu Dashi by soaking a sheet of Kombu in water and leave it in the fridge over night (approximately 10g Kombu per 1L of water).
- Next day you heat this water and Kombu very slowly. It should never boil, and you take the Kombu out before it start boiling. ( If you forget to soak the Kombu over night, you can skip that process and start heating. )
- After you take out the Kombu, mix the Dashi, Rice Vinegar and salt and bring it to boil once and turn the heat off.
- Add a few Shiso leaves to infuse the flavor, leave it to cool down and keep it chilled in the fridge.
- STONE FRUITS SALAD MIX
- Cut the stone fruits into the size you like and remove the pits. Put them in the salad bowl, add some cut Shiso leaves and let it sit in the chilled Dashi you made.
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