For me, summers are synonymous with fresh fruit, and I grew up eating many versions of fruit salad tossed in a mix of chiles and tamarind-laced sauces. This recipe is an ode to these and other spicy fruit salads found across Asia, particularly Cambodia and Thailand. It’s made with whatever seasonal fruits you can find—just be sure to stick to 7 cups total—along with lime juice, sugar, fish sauce, dried shrimp, and lots of red chiles. Fresh chiles have a punch-you-in-the-face pungency, which works well with acidic, salty, and sweet flavors.
What you’ll need
Mortar and Pestle
$30 At Amazon
Recipe information
Total Time
15 minutes
Yield
4-6 servings
Ingredients
Special Equipment
Preparation
Step 1
Mix 8 red chiles (such as Fresno), ground with a mortar and pestle, ¼ cup (packed; 50 g) light or dark brown sugar, ¼ cup fish sauce, 3 Tbsp. fresh lime juice, 2 Tbsp. dried shrimp, ground with a mortar and pestle, 2 Tbsp. toasted rice powder, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a small bowl to combine.
Step 2
Gently toss ¼ small pineapple, cored, cut into 1" pieces, ½ ripe medium mango, peeled, cut into 1" pieces, 2 large kiwis, peeled, halved, sliced crosswise into half-moons, 1 star fruit, thinly sliced, 4 oz. fresh strawberries, hulled, halved, 2 oz. red currants, torn into bunches, 2 cups 1" cubes watermelon, and 2 Tbsp. dressing in a medium bowl to coat (this will be very spicy, so reduce to 1 Tbsp. if you prefer less heat). Transfer fruit salad to a platter and drizzle more dressing over if desired.
Recipe notes
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