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  • 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
2 peaches
2 apples
2 pears
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.


leftRepression is the fickle mother of sloppy rebellion. A strong, brave few continue to use heavy cream, butter, rendered fat, salt, sugar, and whole milk. Thank you for joining the Eat Dangerously revolution.