Sweet and heat: Savory side of fruit salads
By The Associated Press August 8, 2012 1:24PM
In this image taken on July 24, 2012, Arthur Potts Dawson's cucumber, watermelon and mango salad with spicy red and green chilies is shown served in a glass in Concord, N. H. (AP Photo/Matthew Mead)
Cucumber, Watermelon And Mango Salad
Using both chilies called for in this recipe makes for a dish with real kick. The heat is nicely moderated by the sweet watermelon and mango. But if you don’t like things spicy, back down to half the amount of chilies.
Start to finish: 15 minutes
Servings: 6
2 cups peeled, seeded and chopped cucumber
2 cups diced watermelon
2 cups diced fresh mango
3 tablespoons chopped
fresh mint, plus whole leaves to serve
1 red chili, thinly sliced
1 green chili, thinly sliced
1 tablespoon fish sauce
1 tablespoon mirin
1/3 cup olive oil
Salt and ground
black pepper
In a large bowl, combine the cucumber, watermelon, mango, chopped mint and red and green chilies. Mix gently.
In a liquid measuring cup, whisk together the fish sauce, mirin and olive oil. Drizzle over the salad, then mix gently. Season with salt and pepper. Serve garnished with mint leaves.
Nutrition information per serving (values are rounded to the nearest whole number): 170 calories; 110 calories from fat (65 percent of total calories); 12 g fat (1.5 g saturated; 0 g trans fats); 0 mg cholesterol; 17 g carbohydrate; 1 g protein;
2 g fiber; 320 mg sodium.
(Recipe adapted from
Arthur Potts Dawson’s “Eat Your Vegetables,” Mitchell Beazley/Octopus, 2012)
Updated: September 10, 2012 6:11AM
Great taste often comes down to contrast.
It’s why we pair tender and crunchy textures, sweet and sour flavors, and hot and cold temperatures (think hot fudge sauce over vanilla ice cream). In a way, these contrasts amplify the flavors of the dish, making the food much more than a simple sum of the parts.
And it’s a technique well suited to healthy eating. Because by playing with contrasts, you are able to coax so much more from otherwise simple ingredients.
For example, this fruit salad from Arthur Potts Dawson’s new cookbook, “Eat Your Vegetables,” pairs cooling cucumber and refreshing watermelon and mango with spicy red and green chilies. There also is contrast between the sweetness of the fruit and the savory flavors of the sauce (which is made from fish sauce, mirin and olive oil).
The result is a delicious and healthy combination with far more flavor than your typical fruit salad.
