There’s no harm and a lot of pleasure in tossing raw slices of this late summer fruit into a salad.
Emily Ziemski
Emily is a freelance writer, food stylist and prolific devourer. A graduate of the Culinary Institute of America, her career has varied from working the line at a two-Michelin restaurant to her most recent work: writing the 2014 SXSW Cookbook. Her passions include iced coffee and quenelles.
