Stone Fruit and Shiso Salad
August 6, 2026
About this Recipe
I took a cue from pickled umeboshi plums and gave shiso the fresh summer stone fruit treatment in two ways. Drizzle the shiso syrup over sliced plums, nectarines, and cherries and serve with torn herbs like tarragon, basil, chervil, or fresh shiso. You can also continue to elaborate this concept with a drizzle of olive oil or a pinch of flaky salt, or try a drizzle of tahini, or maybe give it the caprese treatment and use the syrup instead of balsamic. Serve it alongside grilled lamb or your favorite protein.
Serves: 4-6
Prep: 20 minutes
Cook: 10 minutes
Total: 30 minutes
Ingredients
- 2 pounds mixed ripe medium stone fruit (nectarines, plums, pluots, etc), stones removed, cut into 1/2-inch wedges
- 8 ounces pitted bing or Rainier cherries, halved
- 1/4 cup shiso syrup with lemon***
- Torn mixed tender herbs (such as red shiso, tarragon leaves, chervil and/or basil)
*** Don’t want to make the syrup? No worries. Check out pre-made versions of the syrup available online.
Instructions
- Arrange the stone fruit wedges decoratively on a platter. Scatter the cherry halves on top. Drizzle ¼ cup shiso syrup over the fruit. Let rest 5 minutes. Garnish with torn mixed herbs.
