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TANGY FRUIT SALAD RECIPE

Name: TANGY FRUIT SALAD
Yield: 4
Ingredients: 1 small pineapple (peeled, cored and cut into bite-sized pieces); 2 crunchy green apples (quartered, cored and cut into bite-sized chunks); 2 pears (not too ripe, cored and cut into bite-sized pieces); 1 mango (not overly ripe, peeled and cut into bite-sized pieces); ½ cucumber (peeled, deseeded and cut into bite-sized chunks); 1½ tbsp tamarind paste; Zest and juice of 1 lime; 2–3 tbsp palm or brown sugar; ½–1 red chilli (finely sliced, to taste); 3 tbsp skinless unsalted peanuts; Sea salt and freshly ground black pepper

1 year ago

March 29, 2023

Gordon Ramsay Fanclub

TANGY FRUIT SALAD

I’ve travelled around the Far East quite a bit over recent years, and as you’d expect, it’s opened my eyes to the possibilities of spice. One of the most surprising dishes I came back with is this chilli-spiked fruit salad. It makes a light, refreshing pudding, but I’ve developed a real taste for it first thing in the morning too. The secret is to make sure your fruit isn’t too ripe, so the salad stays crisp and tangy and gives a proper kick-start to your day

Servings

MetricUS Imperial

Ingredients

1 small pineapple peeled, cored and cut into bite-sized pieces
2 crunchy green apples quartered, cored and cut into bite-sized chunks
2 pears not too ripe, cored and cut into bite-sized pieces
1 mango not overly ripe, peeled and cut into bite-sized pieces
½ cucumber peeled, deseeded and cut into bite-sized chunks

FOR THE DRESSING

1½ tbsp tamarind paste
Zest and juice of 1 lime
2–3 tbsp palm or brown sugar
½–1 Red chilli finely sliced, to taste
3 tbsp skinless unsalted peanuts
Sea salt and freshly ground black pepper

Servings

MetricUS Imperial

Ingredients

1 small pineapple peeled, cored and cut into bite-sized pieces
2 crunchy green apples quartered, cored and cut into bite-sized chunks
2 pears not too ripe, cored and cut into bite-sized pieces
1 mango not overly ripe, peeled and cut into bite-sized pieces
½ cucumber peeled, deseeded and cut into bite-sized chunks

FOR THE DRESSING

1½ tbsp tamarind paste
Zest and juice of 1 lime
2–3 tbsp palm or brown sugar
½–1 Red chilli finely sliced, to taste
3 tbsp skinless unsalted peanuts
Sea salt and freshly ground black pepper

Instructions

First make the dressing. Mix the tamarind paste, lime zest and juice, sugar and chilli, then season with a little salt and pepper. Mix well, taste and adjust the seasoning as necessary.
2. Toast the peanuts in a dry frying pan with a small pinch of salt until golden and toasted. Wrap the nuts in a clean tea towel and run a rolling pin over them to crush them.
3. Mix the crushed peanuts into the dressing. Taste and add a little more sugar and/or salt if needed.
4. Combine the fruits and cucumber in a serving bowl. Add half the dressing and toss well. Taste and add the remaining dressing if needed.

USING TAMARIND

Tamarind’s tangy flavour makes it a very useful addition to salads, and it’s definitely worth tracking down a jar if you can. Adding a little extra lime juice can sometimes be a good substitute, though you may find the salad will lack a certain fruity sharpness.