Yum!

My cherry tomatoes aren’t fully established yet, so they’re only producing two or three ripe ones per day. If I waited, I might be able to gather enough for a salad, but they’re so good right off the vine, still warm from the sun! The basil is growing nicely, though; so on my way home from the gym today I picked up some baby mozzarella and cherry tomotoes at the market. Here is the resulting salad:

 

The purple bits are the purple basil, and the little whole leaves are the greek basil – the slugs seem to like the regular basil best so I was only able to find one useable leaf from it. I don’t mind if it keeps them away from the fancy stuff! That is not chocolate syrup on the picture below  I found a balsamic vinegar reduction that I like to use on salads like this because it sticks to the wet ingredients better than standard oil and vinegar.

Can anyone tell me what the fruit below is? I was at an Independence Day BBQ last week and was offered one, but no one knew the name in English.

Here’s what it looked like after I bit into it. The two pits inside were like flattish smooth brown marbles (like the ones you use in vases to make flowers stand up straight). Please email me at cowprintrabbit@hotmail.com if this fruit looks familiar to you and you know it by a name other than שסק (shesek).