Sriracha seems to be everywhere these days. It’s tableside at many restaurants and used as the highlight of many spicy dishes. But I know what you may be thinking, “Sriracha Fruit Salad?!” Have we gone too far with the Sriracha that it’s now even in desserts? Trust us; it’s not as crazy as it sounds. This sweet and spicy dish can change your savory-only idea of Sriracha altogether.
This fruit salad is a slight adaptation from the recipe in The Sriracha Cookbook by Randy Clemens. If you’ve ever wondered what else you can put this favorite spicy rooster sauce on, then look no further with this book. It features everything from salads, soups, appetizers, entrees, and yes- even desserts.
This dish can go great as not only a dessert, but as an appetizer or even main course as well. Look for the freshest tropical fruits available to you in the grocery store or local market for the best taste. This salad is sure to not only be a crowd-pleaser but also a pleasant surprise!
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For the dressing:
1/4 cup toasted sesame oil
1/2 cup honey
1/8 cup rice vinegar
1/8 cup mirin
2 1/2 Â tablespoons Sriracha
2 tablespoons black sesame seeds
1/4 teaspoon low-sodium soy sauce
3 tablespoons pineapple juice
For the fruit salad:
1 medium pineapple, peeled, cored, and cubed
2 mangoes, peeled, cored, and cubed
1 papaya, peeled and cubed
2 bananas, peeled and sliced
2 kiwis, peeled, halved lengthwise, and sliced
1 pint strawberries, hulled and quartered
1/2 cup sweetened flaked coconut, for garnish
Fresh mint, cut into thin ribbons, for garnish
- First make dressing by combining all dressing ingredients in a medium bowl and whisking together. Set aside.
- In a large mixing bowl, combine the fruit.
- Add the dressing and toss gently. Garnish with coconut flakes and mint and serve immediately.