Fruit Salad for a Sultry Day


I had arrived home late last night from Wellfleet and placed a bouquet of rosemary I had picked at Sarah’s cottage in a tall glass and filled it with plenty of water and placed it on the window sill in the kitchen. I was off to bed and obsessively wondered what I was going to do with the rosemary when I got up, maybe it was because the scent of it lingered on my hands as I sailed away into slumber.


When I woke the sun was luminously blazing and the sky flawlessly blue. I made my way into the kitchen and my eyes caught a stream of bright light beaming through the bouquet of rosemary and casting a gangly shadow on a big white bowl below the window; inside the bowl a navel orange, cherries, peaches, limes, apricots and a plum.


Ironically these past few days I was thinking of one my favorite salads I had in Italy; blood oranges, topped with dried cured black olives and a drizzle of olive oil. It was a delicious salad because of the sweetness from the oranges and the salty-tar pungency from the dried cure olives- –my memory of that salad did forward and backward flips in my mind and at the moment I knew exactly what I was going to do with the rosemary and fruit before me.

I ended up making a fruit salad that was incredibly tart and refreshing by combining the fruit with some untraditional items one would not normally find in a fruit salad.

This is how I did it,

One cucumber sliced in half and seeded and cubed

Peaches, plums, and apricots peeled and cubed

1 half of Vidalia onion sliced into very thin strips

Dried cure olives

Fresh cherries sliced in half and pitted (save five or six for dressing)

One navel oranges peeled and sliced thin and layered on a platter to make a bed for the salad.

Toss the cucumbers, peaches, apricots, onions, plums, and cherries in a bowl. In a food processor place five or six pitted cherries, rosemary sprigs, with a bit of lime juice and olive oil and pulsate until liquefied. Pour the dressing over the fruit and cucumbers and onions and toss. Place the salad on the bed of sliced oranges and garnish with plenty of dried black cured olives and more rosemary leaves. This is perfect for sultry summer day.

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About johncpicardi

Welcome to my blog. I am the author of the novel Oliver Pepper's Pickle and the published plays The Sweepers and Seven Rabbits on a Pole, both plays have been produced off Broadway and around the US. I am a graduate of Johnson & Wales University where I majored in Culinary arts. I have a BA from The University of Massachusetts and an MFA from Carnegie Mellon University. This blog is about food and food memories and every other fantastic and scrumptious thing to do with it. My appetite and passion for food is large and runs deep, sometimes its indulgent and wild and other times wholesome and simple, often humorous and always immeasurable. I grew up outside of Boston and spent many hours of my childhood in front of the TV watching Graham Kerr (The Galloping Gourmet) and Julia Child prepare all kinds of luscious meals that would make my mouth water. Other days I’d follow my mother and two grandmothers around their simple, tidy kitchens as they busily prepared hearty fragrant meals, hand-cut pastas, preserved fruits and vegetables, baked yeasty breads, spicy cookies and frosted lopsided cakes. I was there by their side asking questions and helping where needed and there were plenty of times I was ordered to leave if I was in their way. It was a given that by the time I graduated High School I would be going off to Johnson & Wales University to study Culinary Arts. Those years were fine and good. I loved the hands on creativeness of cooking whether it be the simple lesson of washing a sink full of colorful salad greens, trussing a chicken or peeling a gorgeous carrot or the complicated lessons of making a French Country Pate or Julia Child’s Cassoulet or making Brioche, it all thrilled me and my dream had arrived!
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6 Responses to Fruit Salad for a Sultry Day

  1. Tasty Eats says:

    Oranges and black olives are really a great combination. I usually make it with thinly sliced red onions and cayenne, but the fruit salad version, and the cherry-rosemary vinaigrette, sound just great. 🙂


  2. faithslinger says:

    Did it – loved it


  3. Pingback: My Life In Food | Mastering The Art Of Pigging Out – My Life In Food – John C. Picardi | Hey Sweetheart, Get Me Rewrite!

  4. Nusrat Azim says:

    Pretty stuff always attract me 🙂 Gotta try this salad ASAP 🙂


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