Califonia Bountiful

Summer melon with 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 to make their own mini-melon wraps.

Chefs Justin Wangler and Tracey Shepos Cenami
Jackson Family Wines, Santa Rosa

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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)


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.

Arrange melons, 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.

Serves 8

Wine recommendation: La Crema Saralee's Vineyard Rosé

Recipe reprinted with permission from "Season," by Justin Wangler and Tracey Shepos Cenami, copyright 2018, published by Cameron + Company. Photos by Alan Campbell. See Book Reviews for more information.

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