Hopefully, weather will be clement enough to allow us to have a backyard Mothers Day meal.
Today I started browsing through cookbooks that landed on my desk recently for menu inspiration.
Amongst them was The Sriracha Cookbook (Ten Speed Press) by Randy Clemens. A little square tome with 50 recipes that pack a punch.
The Tropical Fruit Salad with Sriracha-Sesame Vinaigrette in 'salads and sides' chapter sounds perfect to fire up a Mothers Day lunch without too much work.
Here is the recipe:
Tropical Fruit Salad with Sriracha-Sesame Vinaigrette
This light, playful salad can wear several pairs of shoes. While substantial enough to be a main course when you just don’t feel like heating up the kitchen, it also makes a great mealtime bookend, equally pleasing as an inviting appetizer or as an exotic dessert.
Makes 6 to 8 servings
1/4 cup toasted sesame oil
1/4 cup seasoned rice vinegar
1/2 cup honey
2 tablespoons Sriracha
2 tablespoons white sesame seeds
1/4 teaspoon low-sodium soy sauce
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
To make the dressing, in a medium bowl, whisk together the oil, vinegar, honey, Sriracha, sesame seeds, and soy sauce. Set aside.
To make the fruit salad, in a large mixing bowl, combine the pineapple, mangoes, papaya, bananas, kiwis, and strawberries.
Add the dressing and toss gently. Serve immediately or store, refrigerated, in an airtight container for up to 3 days. Garnish with the coconut and mint chiffonade
(* Recipe from The Sriracha Cookbook '50 Rooster Sauce Recipes that Pack a Punch' by Randy Clemens, copyright Ten Speed Press, 2011, Photograph by Leo Gong)