Name: Tiger Fruit Salad
Yield: 4 servings
Ingredients: 1 lb. underripe stone fruit (such as plums, nectarines, or peaches), pears, or mangoes, thinly sliced; 1 serrano chile, seeds removed if desired, thinly sliced; 2 Tbsp. unseasoned rice vinegar; 1 Tbsp. sugar; ½ tsp. kosher salt, plus more; 1 bunch cilantro; 4 scallions, thinly sliced on a diagonal; 2 celery stalks, thinly sliced on a diagonal; 2 tsp. toasted sesame oil; 1 tsp. low-sodium soy sauce; Zest of 1 lime; 2 Tbsp. toasted sesame seeds; Lime wedges (for serving)

Green salad with wedges of plum herbs and sliced chile.

Photo by Emma Fishman, Food Styling by Sue Li

When that summer peach or plum isn’t quite ripe enough to eat out of hand, marinate thin slices in a vinegary dressing for this refreshing riff on the Chinese dish lao hu cai, otherwise known as tiger salad. This method also works beautifully on firm pears and unripe mangoes.

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