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Not Your Momma’s Fruit Salad

At the very least, this isn’t my mother’s fruit salad. She’s not particularly keen on ginger or cilantro, both of which play supporting roles in this spicy tropical fruit salad with pineapple, mango, and honeydew melon. Something refreshing is a nice addition to a summer BBQ, but most of the time, it falls flat.

Lots to chop.  Having a sous chef is very helpful.

Lots to chop. Having a sous chef is very helpful.

This fruit salad, based on one I saw recently on the Cooking Channel’s Everyday Exotic, is far from flat. In addition to the ginger and cilantro, the original recipe has Thai basil which I replaced with fresh mint, and a red chile, which I replaced with a serrano chile because I had one on hand the first time I made this and really liked it. With its sweet, spicy dressing, this will make a beautiful, healthy side dish at your next BBQ.

Tropical Fruit Salad

Tropical Fruit Salad

You can eat this as soon as you make it, or keep it in the fridge for a few days. It will last a week, but the ginger and serrano will get more pungent over time, so if you’re making extra, consider reducing those ingredients a little bit so they don’t overpower the fruit.

Tropical Fruit Salad
adapted from Everyday Exotic

1 mango, peeled and diced
1/2 pineapple, peeled and diced
1/4 honeydew melon, peeled, seeded and diced
1 serrano chile, very finely diced
2 Tbsp. thinly sliced mint
1 Tbsp. thinly sliced cilantro
1 Tbsp. grated or finely minced ginger
2 Tbsp. honey
Juice of 1 lime
2 Tbsp. black sesame seeds

Mix everything but the sesame seeds in a large bowl. Garnish with sesame seeds.

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