- Shiso is a green herb also known as: Perilla, Purple Mint, Beefsteak Plant, Chinese Basil, Deulkkae, Wild Coleus or Silam
- Origin and cultivation: herb in the mint family especially popular in Asia
- Availability: year-round, especially in Japanese groceries
- Appearance: Green spiky leaf, can also be purple
- Flavor: distinctive unique sweet mint like flavor with hints of fennel
- Trivia: Green plastic leaf dividers commonly used on sushi platters in the U.S. are actually a replacement for genuine shiso
4 shiso leaves, minced
1 cantaloupe melon
1 cup of cherries, pitted
Juice of 1/2 a lemon
1 1/2 cup of dessert wine (such as a Sautérnes, Trockenbeerenauslese, Tokaji aszu, or Recioto)
Add the lemon juice and shiso to the wine and mix. Put the wine mixture into a big fruit bowl.
Cut the fruit off the peaches into 1 inch cubes and toss in the fruit bowl. Core the apples and pears, chop into 1 inch cubes and also toss into the wine mixture. Remove the seeds and skin from the cantaloupe and cut into 1 inch pieces. Finally, add the pitted cherries.
Refrigerate for at least 2 hours along with the bottle of leftover wine. If you didn't drink the leftover wine yourself, then you are encouraged to serve it with the macerated fruit.