Alibi V.18 No.39 • Sept 24-30, 2009 


We're nearing the end of the stone fruit season (apricots, peaches, nectarines and the like), and tomatoes are really rocking, so why not throw them together? Just like throwing a little salt on your dessert, these two fruits offer flavors and textures that complement and contrast each other; both are acidic, both are (or should be) sweet and both have a lusty, oozy nature that prompts slurping and licking. It was only a matter of time before they ended up on the cutting board together. Are peach soups and tomato cobblers in the not-so-distant future?

Momotaro and Yellow Nectarine Salad

Serves 2


1 ripe yellow nectarine
1 ripe Momotaro tomato
2 cups arugula
3 tablespoons extra virgin olive oil
Pinch kosher salt
Pinch freshly ground black pepper

1) Carefully wash and dry your fruits and greens.

2) Core the nectarine carefully so as to not crush its flesh. One way is to score the fruit all the way to its pit, as if you were going to cut it in quarters. Then run a paring knife gently around the outside of the pit.

3) With a sharp or serrated knife, slice the nectarine and tomato nice and neat.

4) Toss the arugula with 2 tablespoons of olive oil.

5) Assemble your slices all pretty-like. Garnish with dressed arugula. Then drizzle the remaining oil on the fruits. Sprinkle with salt and pepper.

6) That's it.

Beverage: Ska Brewing Co.'s Mexican Logger

Soundtrack: John Fahey's Sea Changes & Coelacanths