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

Dressing

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

Fruit Salad

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

Preparation:

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)