Summer Asian Fruit (and Veg) Salad

Asian fruit and veg saladThe end of the year is always big for new cookbook releases. All those authors anticipating Christmas sales. My cookbook collection is rather large (some would say that was a bit of an understatement, but in my defence I use the vast majority of them and they are a source of much pleasure!) and it expanded quite a bit in the lead up to Christmas. But it’s really only in the last couple of weeks that I’ve had the chance to really sit down and become acquainted with them.

This recipe is adapted from one of my newish books – Simple by Diana Henry. I first discovered Diana’s books when I came across a copy of Salt Sugar Smoke, a brilliant preserving book that has some great jam recipes with some wonderful flavour combinations as well as other simple preserving techniques that are very achievable in the home kitchen. As it is with all of her recipes, they are very doable but the combination of flavours and ingredients creates something just a little bit out of the ordinary. This quick review of Simple really says it all.

So it was during the recent relentless, hot and sticky weather that I came upon this recipe and it seemed the perfect antidote to days when cooking and eating is a chore. It makes the most of seasonal summer fruit and the sweet sour combination of fruit and dressing just works. I served it along side a piece of king fish, but chicken or pork would work well also.

Asian summer salad with fruitSummer Asian Salad

Print Recipe
Asian Fruit (and Veg) Salad
Asian fruit and veg salad
Prep Time 20 minutes
Servings
people
Ingredients
Prep Time 20 minutes
Servings
people
Ingredients
Asian fruit and veg salad
Instructions
  1. To make the dressing stir the tamarind paste, fish sauce, juice 1/2 lime, sugar and sambal oelek in a small bowl. Set aside
  2. Pour the juice of the 1 lime into a bowl. Cut the apple into matchsticks and toss straight into the lime juice to stop the apple from discolouring. Cut the 'cheeks' from the mango. Score the flesh into cubes and scoop out with a spoon. Chop the flesh remaining on the stone into cubes. Peel and core the pineapple and cut the flesh into chunks. Cut the cherry tomatoes into quarters and the cucumber into pieces. Add the fruit and the vegetables to the bowl.
  3. Add the chopped and picked herbs to the fruit mixture and pour over the dressing. Toss gently to distribute the dressing. Put the salad into a serving bowl or plate and scatter the peanuts and sesame seeds over the top.
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