Easy recipe Easy Recipe Isaan-style Fruit Salad

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Serves about two quite generously. Delicious with freshly steamed jasmine rice — or sticky rice — to soak up the dressing. one green mango, peeled and julienned one apple, sliced one crisp Asian, pear (Recipes by ingridients pear) sliced a good handful of, grapes (Recipes by ingridients grapes) seeded if necessary about eight cherry (Recipes by ingridients cherry) tomatoes, halved if large big handful of long beans in about two-in segments big handful of roasted peanuts dried shrimp big handful of Thai globe eggplants, quartered and soaked one hour in, salt (Recipes by ingridients salt) water (Recipes by ingridients water) then rinsed (optional) about two garlic (Recipes by ingridients garlic) cloves, unpeeled about six tiny Thai chiles three tbsp fish sauce (Recipes by ingridients sauce) one tbsp palm or coconut (Recipes by ingridients coconut) sugar (Recipes by ingridients sugar) (substitute dark or light brown sugar (Recipes by ingridients brown sugar) (Recipes by ingridients sugar) — but moderate lime (Recipes by ingridients lime) juice in this case) three limes, sliced vertically around the core into seedless quarters (alternately, juice them) Directions In a mortar and pestle pound the garlic (Recipes by ingridients garlic) and chilies and then add, sugar (Recipes by ingridients sugar) fish, sauce (Recipes by ingridients sauce) and limes (if using juice, add a bit now and a bit as you go along, to avoid splashing the dressing into your face!). Pound again. Add long beans and pound only to bruise, not to mash follow with mangoes and tomatoes. At this point use one hand to mix with a large spoon while pounding with the other. Add fruits, pound and mix. Taste for salt-sweet-sour-hot, and adjust seasonings as necessary. Place on a plate and sprinkle with peanuts and shrimp (alternately, pound a few of the shrimp and leave the rest for garnish).. Easy Recipe Isaan-style Fruit Salad.