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Thai Fruit Salad

Gastro-PubVegetarian
Time :35 minutes
Yield :4 servings
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Fresh citrus and mango salad with smoked salmon, arugula, red onion, and toasted nuts, garnished with sesame seeds on white plates, served with peeled grapefruit and mango slices for a healthy, colorful dish.

Recipe Background

Thai Fruit Salad combines exotic flavors with a refreshing crunch, perfect for vibrant gatherings.
The first time I tasted a Thai fruit salad was during a whirlwind adventure abroad, living with a host family in Bangkok. I remember being entranced by the vibrant street life and the exotic aromas wafting through the open markets. One evening, as my host family prepared a meal to welcome me, they introduced me to a colorful Thai fruit salad, a dish that instantly captivated my senses. The combination of rice wine vinegar and fine sugar whisked together was like an art form, bridging the familiar with the unfamiliar in a delightful way. I had never encountered star anise and orange blossom water before, and their fragrant union was a revelation.
As the evening wore on, I watched my host use a slotted spoon to deftly remove the star anise and cinnamon stick from the dressing. That night, the air was filled with laughter and stories. We added mango, watercress, and roasted peanuts for a truly refreshing crunch. Enhancing this medley with freshly sliced shallot and sesame seeds brought an unexpected depth. A chef-y tip I learned was to marinate the grapefruit pieces for at least 30 minutes to allow the flavors to meld beautifully, soaking up just enough of the dressing without overpowering the natural sweetness of the fruit.
This dish evokes memories of a time when I felt the thrill of the new and the comfort of tradition wrapped into one. Now, I serve this salad at family gatherings, where the reserved dressing swirls around like a dance remembered from that Bangkok evening. It’s a testament to the rich tapestry of flavors that left an indelible mark on my culinary journey.

Ingredients

For the dressing:

  • 4 tablespoons rice wine vinegar
  • 1/4 cup very fine sugar
  • 1 tablespoon orange blossom water
  • 2 star anise
  • 1 cinnamon stick
  • 1 inch fresh ginger peeled and cut into very thin strips
  • 1 red chili deseeded and cut into thin strips
  • 2 large grapefruits peeled and cut into small pieces

For the salad:

  • 1 mango diced
  • 2 cups watercress
  • 2 teaspoons peanut oil
  • 2 teaspoons lime juice
  • 1 shallot thinly sliced
  • 2 teaspoons black or white sesame seeds
  • 1/4 cup peanuts roasted
  • salt to taste

Directions

  • In a large bowl, add the rice wine vinegar and the fine sugar, whisking until it is combined and the fine sugar is mostly dissolved.
  • Add the orange blossom water, the star anise, the cinnamon stick, the ginger, and the chili to the dressing and stir to combine.
  • Add the grapefruit pieces to the dressing, gently stirring to combine, and allow them to marinate, about 30 minutes.
  • Use a slotted spoon to remove and discard the star anise and the cinnamon stick from the dressing.
  • Drain the grapefruit pieces from the dressing.
  • Reserve 2 tablespoons of the dressing, discarding the remainder.
  • In a large bowl, add the marinated grapefruit pieces, the mango, the watercress, the peanut oil, and the lime juice and toss to combine.
  • Transfer the salad to a large bowl.
  • Add the reserved dressing, the sliced shallot, the sesame seeds, the peanuts, and the salt to the top of the salad.
  • Plate and serve.
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