This spectacular summer dish layers tangy, juicy pluots and ripe tomatoes with a creamy pistachio yogurt sauce and crunchy, spicy pistachios, making each bite thrilling. The chef Keith Corbin created it for his Los Angeles restaurant Alta Adams to celebrate the best of local summer fruits. He decided to season them with West African suya but took apart the traditional blend of ground spices and peanuts, swapping in whole California-grown pistachios and coating them with suya's ginger, garlic and onion powders. He then tossed in a bit of sugar to lightly candy the nuts into a crunchy sprinkle that's great on, frankly, anything. At the restaurant, Mr. Corbin sometimes makes this with lightly grilled peaches, plums, nectarines and other stone fruits, but good fruit will still taste great uncooked.

News Source : https://www.oregonlive.com/nytcooking/2026/08/785874251-pluot-tomato-salad-with-suya-pistachio-crunch.html