Ingredients Jump to Instructions ↓

  1. 2 cups 474ml Assorted fruits sliced: apples - pears, tangerine,

  2. Grapefruit - pomelo, grapes,

  3. Mandarin oranges

  4. 2 tablespoons 30ml Oil

  5. 1 Shallot - thinly sliced

  6. 3 Garlic - thinly sliced

  7. One lime - juice of

  8. 1 teaspoon 5ml Kosher salt

  9. 1 teaspoon 5ml Sugar - or to taste

  10. 1/4 cup 59ml Cooked shrimp

  11. 2 tablespoons 30ml Toasted peanuts - chopped

  12. 1 Fresh red chili - seeded, finely

  13. Chopped

Instructions Jump to Ingredients ↑

  1. Cut fruit into bite-sized pieces. If using pomelo, peel individual sections and break apart into grains about the size of a grape seed. if grapes contain seeds, split and seed them. Toss apple or pear slices in a little citrus juice to keep them from turning brown.

  2. In a small skillet or saucepan, heat oil over low heat and gently fry shallot and garlic until lightly browned. Remove and drain on paper towels.

  3. In a medium bowl, combine lime juice, salt, and sugar and stir to dissolve. Add fruits, shrimp, and half the garlic and shallot and toss to coat evenly with dressing. Taste and adjust seasoning if necessary.

  4. Transfer to serving dish and garnish with remaining garlic and shallot, peanuts, and chile.

  5. Serves 4 with other dishes.

  6. Variation: Use cooked and shredded chicken or pork in place of shrimp.

  7. From the California Culinary Academy's "Southeast Asian Cooking", Jay Harlow, published by the Chevron Chemical Company, 1987. ISBN 0-89721-098-0.


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