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.