Thai · Dessert
Thai Fruit Platter with Chili-Salt Dip
A Thai street-food classic: a bright platter of pineapple, mango, watermelon and apple served alongside a punchy dip of sugar, salt and cracked pepper that makes the fruit taste more intensely of itself. Simple, no-cook, and entirely about contrast - cold sweet fruit against a salty, sharp seasoning.
$0
15 minsPrep
0 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
76Calories
0.7gProtein
0.3gFat
19.4gCarbs
16.5gSugar
1.7gFiber
776mgSodium
0mgChol
0gSat Fat
150mgPotassium
13mgCalcium
0.3mgIron
0mcgVitamin B12
31mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Singha Beer
local
Thai Iced Tea
international
vegetarian
vegan
gluten-free
dairy-free
sweet-spot
all-time-classics
Instructions
1
Peel and cut the pineapple into neat wedges, trimming away the core.
2
Peel the mango and slice into thick strips, and cut the watermelon into wedges, discarding seeds as you go.
3
Core the apple and slice thinly, tossing briefly in a little water to stop browning if prepping ahead.
4
In a small bowl, stir together the sugar, salt and cracked black pepper until the sugar starts to dissolve slightly from the moisture.
5
Taste the dip and adjust the balance - it should hit sweet, salty and a little sharp from the pepper all at once.
6
Arrange the pineapple, mango, watermelon and apple across two small bowls or plates.
7
Spoon the chili-salt dip into two tiny side dishes, one per bowl, and serve immediately so the fruit stays crisp.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 70g70g Pineapple, peeled, cut into wedges
- 60g60g Mango, peeled, sliced
- 60g60g Watermelon, cut into wedges, seeds removed
- 40g40g Apple, cored, sliced
- 10g10g Sugar White
- 4g4g Salt
- 1g1g Black Pepper, cracked
