Thai · Dessert
Rose Apple with Chili Sugar Dip
A Thai street-food classic that turns crisp, watery fruit into something startling: sweet, salty, hot and sour all landing on the tongue in the same bite. Traditionally made with pale pink rose apple (chomphu), here built with crisp apple wedges fanned beside a small dish of chili sugar sharpened with salt, pepper and fresh lime.
$0
8 minsPrep
0 minsCook
8 minsTotal
EasyLevel
Nutrition per serving
93Calories
0.4gProtein
0.2gFat
24.6gCarbs
20gSugar
2.8gFiber
583mgSodium
0mgChol
0gSat Fat
132mgPotassium
11mgCalcium
0.2mgIron
0mcgVitamin B12
6.3mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Sauvignon Blanc
local
Thai Iced Tea
international
vegetarian
vegan
gluten-free
dairy-free
sweet-spot
all-time-classics
Instructions
1
Rinse the apple wedges (standing in for Thai rose apple/chomphu) and pat completely dry, then arrange them fanned out across two small bowls.
2
In a small dish, stir together the white sugar, salt, and finely ground black pepper until evenly combined and no sugar clumps remain.
3
Squeeze the lime juice into the chili-salt-sugar mix just before serving and stir briefly to loosen it into a wet dipping paste.
4
Spoon half the dipping mixture beside the apple wedges in each bowl, keeping the fruit and the dip separate until the moment of eating.
5
Serve immediately so the apple stays crisp and the dip stays fragrant with fresh lime.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 210g210g Apple, washed, quartered, sliced into wedges (rose apple substitute)
- 18g18g Sugar White, mixed with salt and chili, 1
- 3g3g Salt, fine, for dipping mix, 1
- 2g2g Black Pepper, finely ground, mixed into chili salt, 1
- 10g10g Lime Juice, freshly squeezed, 1
