recipe by Lori Ross
This is a tangy salad with lots of complex flavors and textures. Make it a main course light meal by adding seafood or chicken. Add chile for spicy contrast with the sweet fruit.
2 cups assorted fruits (apples, pears, orange, grapes, strawberries, papaya, mango) cut into bite sized pieces
2 tbsps oil (peanut or vegetable)
1/2 cup onion (or shallot) sliced thin
3 garlic cloves, sliced thin
1 ½ tbsps of lime juice 1 tsp kosher salt
1 tsp sugar
½ lb. cooked shrimp, lobster, crab or roast pork poached chicken (cut into bite sized pieces)
2 tbsps peanuts
1 fresh chile, seeded and finely shredded
1/3 cup fresh mint leaves
Using a small saucepan to fry onion and garlic in oil on medium heat until lightly browned and take off heat. Add lime juice, salt and sugar; stir to dissolve sugar. Add the fruits, and toss to coat evenly with dressing. Top with chopped peanuts and chile.