17 Feb // watermelon man

I love a good fruit salad, but how often when you buy them either on a menu or pre-packaged are they just large chunks of underripe melon? Blergh. The cafe I worked at as a teenager here in Auckland used to make a great fruit salad, theirs served doused in passionfruit, and this one I made for the NZ Herald last year had the subtle perfume of orange blossom, just for something different. Fruit salad is a great addition to a shared brunch table, and it's the perfect late summer dessert. 

This one comes to you thanks to my wayward month around South East Asia years ago, where I first learned about putting salt and chilli on to fresh fruit. It neutralises the acidity, making pineapple especially, sweeter, and lifts it to being a superbly flavoursome snack. Mint and watermelon is a classic combo already, and since a recent press release alerted me to the fact that February has been declared National Watermelon Month by a leading grower of this magical fruit, I thought I'd combine them all in one. What we end up with is a chilli-salty-sweet-minty sprinkle, and my goodness it is good.  

late summer watermelon salad

Ingredients

For the fruit salad: 

Watermelon, sliced into chunks with seeds removed

Peach, slices

Raspberries

Also good with pineapple or another berry! 

Chop fruit into slices and lay on a plate. Sprinkle with the sprinkle and serve immediately! 

For the mint-chilli-sprinkle: 

Small bunch mint, finely chopped

About 1 tsp sea salt

A small pinch of white sugar

A small pinch of chilli flakes

Stir together all ingredients and sprinkle over your fruit. Dream of South East Asia and your long-gone wayward youth and enjoy.