Tiger fruit salad: A refreshing tropical delight recipe

Ingredients for Tiger fruit salad

• 450 g underripe stone fruit (such as plums, nectarines, or peaches), thinly sliced

• 1 serrano chilli, deseeded if desired, thinly sliced

• 30 ml unseasoned rice vinegar

• 15 g sugar

• 2.5 g kosher salt, plus more

• 1 bunch coriander

• 4 spring onions, thinly sliced on a diagonal

• 2 celery stalks, thinly sliced on a diagonal

• 10 ml toasted sesame oil

• 5 ml low-sodium soy sauce

• Zest of 1 lime

• 30 g toasted sesame seeds

• Lime wedges (for serving)

How to make Tiger fruit salad

1. Gently toss the fruit, chilli, vinegar, sugar, and ½ tsp salt in a medium bowl until combined. Let the mixture sit for about 10 minutes, allowing the fruit to become spicy and flavourful.

2. Meanwhile, gather the coriander into a bundle and chop it into 5 cm pieces. Transfer it to a medium bowl, then add the scallions and celery, and toss to combine.

3. Drain the fruit using a fine-mesh sieve set over a small bowl, reserving the liquid and setting the fruit aside.

4. Add the oil, soy sauce, and lime zest to the marinating liquid in the bowl, then whisk to combine.

5. Pour the dressing over the coriander mixture and toss to coat.

6. Gently add the reserved fruit and sesame seeds, then toss until well combined. Taste the salad and season with more salt if needed.

7. Transfer the salad to a serving platter and serve with lime wedges.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.