FRUIT AND VEGETABLE SALAD

This fruit salad is traditionally presented with the main course and serves as a cooler to counteract the heat of the chillies that will inevitably be present in the other dishes. It is typically a harmonious balance of flavours.

Serves :

Preparation Time :

35 minutes

Cooking Time :

10 minutes

Preparation Method :

To make the coconut dipping sauce, spoon the coconut cream, sugar, and boiling water into a screw-top jar.
Add the chilli, fish sauces, and lime juice to the jar. Close tightly, and shake to mix.
Trim both ends of the pineapple with a serrated knife, and then cut away the outer skin.
Remove the central core with an apple corer. Alternatively, quarter the pineapple lengthways and remove the portion of core from each wedge with a knife.
Chop the pineapple and set aside with the other fruits.
Bring a small pan of lightly salted water to boil over medium heat. Add the green beans and cook for 3 - 4 minutes, until just tender but retaining some "bite."
Drain, refresh under cold running water, drain well again, and set aside.
To serve, arrange all the fruits and vegetables in small heaps on a platter or in a shallow bowl.
Pour the coconut sauce into a small serving bowl and serve separately as a dip.