During August, the peak of peach season in Northern California, little rows of fruit in varying stages of ripeness are lined up on my kitchen counters. Each day I select the ripest for immediate use. Recently I happened to have on hand a ripe honeydew melon and some fresh picked lemon verbena leaves and decided to combine them in a salad. (Fresh mint or basil may be used instead). The fragrant leaves lend an unexpected elegance to a very simple preparation.
4 ripe peaches, washed and sliced into bite sized pieces
1/2 ripe honeydew melon, sliced into bite sized pieces
1 handful fresh lemon verbena leaves, separated from stems
Place sliced fruit in a medium sized bowl. Lightly crush the aromatic leaves in your hands, cut into strips with a scissors and add to salad, tossing briefly. Serve in small glass bowls garnished with a sprig of lemon verbena. Try serving with a little fresh lemon or lime juice and a pinch of sea salt; a dusting of hot red chile powder is also delicious!
Note: Lemon Verbena (aloysia triphylla) is a woody shrub native to South America. Its slender elongated leaves have a distinctive lemon- citrus flavor. It grows in many California gardens; you may have a neighbor who will share some cuttings with you. For a delightful tea, pour boiling water over a few leaves and steep for 3- 5 minutes.
