Mixed Fruit Salad is the most familiar and versatile option. But some single-fruit or specific combinations of fruits turn the expected into something much more distinctive. As the recipes in this section prove, they aren’t limited to breakfast or dessert, nor do they need to be sweet. In fact, savory fruit salads have some of the most interesting contrasts of flavor and work beautifully alongside grilled and roasted fish, meat, or poultry.
Green Papaya Salad
This fiery northern Thai specialty, if made correctly, will really reek you after eating it, but it’s worth it. It is one of the most popular dishes in Thailand and in Thai restaurants elsewhere. You can usually find green, or unripe, papayas and yard-long beans in Asian or Latin groceries, but you can also substitute Granny Smith apples for the papaya and Napa cabbage for the beans.
Ingredients:
- 1 green, unripe papaya, peeled and seeded
- 2 garlic cloves, lightly smashed
- 1 shallot, minced
- 2 fresh chilies, preferably Thai, seeded and minced
- 2 tablespoons nam pla (Thai fish sauce)
- 3 tablespoons freshly squeezed lime juice
- 2 teaspoons sugar
- 2 or 3 yard-long beans or about a dozen green beans
- 1 small tomato, cored and cut into eighths
- 2 tablespoons finely chopped dry-roasted peanuts
- 1/2 cup chopped fresh cilantro leaves for garnish
Methods:
- Use a knife or the julienne disk of a food processor to cut the papaya into fine shreds. Combine the garlic, shallot, and chilies on a cutting board. Mince and press with the side of the knife until they become a smooth paste (or, as is traditional, use a mortar and pestle).
- Combine in a bowl with the papaya, nam pla, lime juice, sugar, beans, and tomato and stir to combine.
- Taste and adjust the seasoning, the mixture will be hot but may need more fish sauce, lime juice or sugar. Garnish with peanuts and cilantro and serve.
Watermelon and Tomato Salad
A quintessential summer dish; beautifully ripe tomatoes and sweet, juicy watermelon are a must for this salad. Use variously colored heirloom tomatoes for an outrageous presentation.
Ingredients:
- 3 large ripe tomatoes, cored, peeled if you like, and thickly sliced
- 1/4 watermelon, seeded, peeled, and cut similarly to the tomato slices
- Salt and freshly ground black pepper
- 4 ounces of fresh goat or feta cheese, crumbled
- Extra virgin olive oil as required
Methods:
- Alternately stack the tomato and watermelon slices on a large plate or platter, sprinkling each layer with a tiny bit of salt and pepper. Crush the goat cheese on the top and sprinkle with olive oil. Serve immediately.
Cantaloupe and Tomato Salad with Rosemary. Replace the watermelon with 1 medium cantaloupe, honeydew, or cassava melon. Omit the cheese and sprinkle with a teaspoon or two of minced fresh rosemary leaves. Drizzle with olive oil and serve.
Peach and Tomato Salad. Replace watermelon with 3 large ripe peaches, pitted, peeled and thickly sliced if you like. Use blue cheese instead of goat cheese if you like or omit the cheese and sprinkle with chopped fresh basil leaves.
Peach, Tomato, Melon, and Bacon Salad. Add 1 large ripe peach, pitted, peeled if you like, and thickly sliced and 1/2 cup chopped cooked bacon. Use any kind of melon you like. Substitute blue cheese for the goat cheese. Layer the melon, tomato, and peaches, then sprinkle blue cheese and bacon.
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