Thai · Dessert
Thai Fruit Platter with Chili-Lime Salt Dip
A classic Thai street-food pairing reimagined as a light, low-calorie platter: chilled watermelon, pineapple, mango and apple served with a punchy salt, sugar, lime and ginger dip that makes the fruit taste sweeter and brighter with every bite.
$0
15 minsPrep
0 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
72Calories
0.8gProtein
0.3gFat
18.5gCarbs
15gSugar
1.7gFiber
583mgSodium
0mgChol
0gSat Fat
170mgPotassium
14mgCalcium
0.3mgIron
0mcgVitamin B12
33.6mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Singha Beer
local
Thai Iced Tea
international
vegetarian
vegan
gluten-free
dairy-free
sweet-spot
Instructions
1
Cut the watermelon into thin wedges, the pineapple into spears, the mango into slices and the apple into thin slices, keeping the fruit pieces roughly similar in size for easy dipping.
2
Arrange the fruit across 2 small bowls, dividing each type evenly between the two.
3
In a small bowl, stir together the salt, sugar and grated ginger until the sugar begins to dissolve slightly.
4
Squeeze the lime juice into the salt-sugar-ginger mix and stir to form a loose, gritty dipping sauce; taste and adjust the chili heat by adding a pinch more salt if needed for sharper contrast against the sweet fruit.
5
Spoon the chili-lime salt dip into a tiny dish or ramekin alongside each fruit bowl.
6
Scatter torn mint leaves over the fruit just before serving and serve immediately so the fruit stays crisp and cold.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2.5 oz70g cut into wedges watermelon
- 2.5 oz70g cut into spears pineapple
- 2.1 oz60g sliced mango
- 1.4 oz40g sliced thin apple
- 0.4 oz12g squeezed lime juice
- 0.1 oz3g mixed into dip salt
- 0.2 oz6g mixed into dip sugar white
- 0.1 oz4g grated, mixed into dip ginger fresh
- 0.1 oz2g torn, scattered on top mint
